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Sauce Mix: Combine all ingredients and mix until evenly incorporated. Reserve.
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Dipping Sauce: Combine the softened butter with Lee Kum Kee Chiu Chow Style Chili Oil and mix until evenly incorporated. Reserve.
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Place 1/4 cup of the pimento cheese mixture in between 2 slices of brioche bread, spreading evenly, end to end, and slightly press to make sandwich stick together.
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Spread 2 Tbsp. of chili butter evenly on both sides on the outside of the bread, making sure to coat all exposed sides.
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Griddle sandwich until golden brown under medium heat, flipping half way to ensure even toasting, paying careful attention to the toasting chili bits on the outside.
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Cut sandwich in half on a bias and serve.