Pimiento Cheese Sandwich

Pimiento cheese is a southern specialty, and while we love it slathered on crackers and crudites, the best way to eat this spread is between two slices of spongy, white sandwich bread. A simple pimiento cheese sandwich makes an easy, inexpensive lunch, and is perfect with a cold Arnold Palmer.

In this recipe, we’ll make our own pimiento cheese with lots of cream cheese, spices, freshly grated cheddar and Monterey Jack, a bit of mayo and a whole jar of fire-red pimiento peppers. It’s served on white bread, specifically, because that’s the tried-and-true way. Just ask any southerner!

Pimiento Cheese Sandwich Ingredients

TASTE OF HOME

• Cheese: Soften the cream cheese before beating it with the other ingredients. This will help break up the lumps. Also, I recommend grating your cheese fresh from the block, because the cellulose in pre-shredded cheese can affect the taste and texture of the spread.
• Mayonnaise: Most southerners will tell you that Duke’s mayonnaise is best for pimiento cheese. If you don’t have access to Duke’s, don’t worry; your favorite mayonnaise will do just fine.
• Spices: There’s no shortage of flavors in a pimiento cheese sandwich! Onion powder, garlic powder, salt, pepper, cayenne pepper and even a dash of hot sauce all work together to bring bold, pungent flavors to the pimiento cheese.
• Pimientos: Our pimiento cheese recipe calls for one entire 4-ounce jar of pimiento peppers. Be sure to drain the liquid before using the peppers.
• White bread: White bread is essential to any pimiento cheese sandwich. Buy your favorite from the store, or try your hand at making a loaf of homemade bread.

Directions

Step 1: Make the pimiento cheese spread

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, mayonnaise, onion powder, garlic powder, salt, pepper, cayenne pepper and hot sauce at medium speed until fluffy. Use a rubber spatula or spoon to fold in the pimientos and shredded cheeses.

Step 2: Chill the cheese

Cover the bowl with storage wrap, then refrigerate the cheese spread for at least 30 minutes.

Step 3: Assemble the sandwiches

Spread the pimiento cheese on four slices of white bread. Top the sandwich with the remaining four slices of bread, then slice each sandwich in half. Serve the sandwiches and enjoy!

TASTE OF HOME

Recipe Variations

• Deepen the umami: A little splash of Worcestershire, tamari or soy sauce can add big, umami flavor to the cheese spread.
• Layer in pieces of bacon: After you’ve spread the cheese on the bread, place two pieces of cooked bacon on top. The crunchy, salty, meaty punch complements the spicy cheese.
• Top with pickles: For a vinegary kick, add pickles to your sandwich! You can either arrange pickles inside the sandwich or squeeze a little relish into the cheese spread while folding in the peppers and shredded cheese.
• Squeeze in citrus: Refresh the pimiento cheese’s flavor with a squeeze of fresh lemon or lime juice.

How to Store a Pimiento Cheese Sandwich

Store leftovers of your pimiento cheese sandwich in an airtight container. It can be stored in the fridge for up to four days, but keep in mind that the bread will become soggy overtime.

Can you make a pimiento cheese sandwich ahead of time?

I recommend only making the pimiento cheese spread ahead of time and assembling the sandwiches just when you’re ready to serve them. Otherwise, the bread could become soggy as the sandwich sits. Make the pimiento cheese spread up to four days in advance and store it in an airtight container in the fridge.

Pimiento Cheese Sandwich Tips

What do I serve with pimiento cheese sandwiches?

You can serve lots of sides along with your pimiento cheese sandwich. Anything from pickles, pretzel thins, crackers, potato salad, potato chips, crudite, creamy coleslaw or pasta salads would pair beautifully.

What are pimiento peppers?

Pimiento peppers are a relatively mild pepper with more sweetness than heat, although their fire-red hue could make you think otherwise. These peppers are a main ingredient to pimiento cheese, and are often found stuffed in Spanish olives.

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The store-bought stuff pales in comparison to our homemade pimento cheese. Assemble it on a sandwich made with white bread, just as Southerners do. —Francine Lizotte, Langley, British Columbia