• As a note, I like to use thin-sliced chicken breasts for this, because it’s what I prefer to bite into. You can use 4 large chicken breasts or 4 thin chicken breasts - use what you like! If you only have 2 large chicken breasts, you can also slice them lengthwise to make 4 pieces.
• Place the chicken in a dish or resealable bag to marinate. Whisk together the olive oil, vinegar, dijon, garlic, italian seasoning and a big pinch of salt and pepper. Pour the marinade over the chicken and refrigerate for at least 30 minutes or even overnight.
• Remove the chicken from the fridge about 30 minutes before grilling. At this time, I like to prep the pimento cheese. You can make it ahead of time and store it in the fridge too.
• Preheat the grill to high and let it heat for 10 to 15 minutes.
• Remove the chicken from the marinade, letting the excess drip back into the dish. Place the chicken on the grill and grill for about 3 to 5 minutes per side (depending on thickness), until the internal temperature reaches 165 degrees F. Right before it’s finished, top it with a spoonful or two of pimento cheese. Close the grill for another 1 to 2 minutes, so it gets soft and starts to melt. Keep an eye on it because you don’t want the pimento cheese falling into the grill.
• Remove the chicken and let it rest for a few minutes. I also like to grill the brioche buns too!

pimento cheese

• Freshly grate the cheddar cheese and set about 4 ounces of it aside.
• Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
• Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days.