Make pimento grilled cheese. Combine mayo, torched Hatch chiles, pimentos, hot sauce, pepper, onion, cayenne pepper in medium bowl. Add cheddar cheese and cream cheese and stir until well combined. Refrigerate at least 2 hours (covered).
Heat a skillet to medium heat. Assemble grilled cheese by lightly spreading mayo or butter on one side of each slice of bread. Add 1/4 cup of pimento cheese in between two slices of bread and put in skillet with butter or mayo side down.
Continue to cook each grilled cheese until the outside of the bread is golden brown and the cheese has melted. Continue with remaining slices of bread.
Cut each grilled cheese in half, grab some napkins and enjoy!
