Pimento & Cheese Sandwich Recipe

Prepare cheeses

Grate the sharp cheddar if not pre-grated. Soften the cream cheese by leaving it at room temperature for 20–30 minutes or microwaving in 5–7 second bursts until just pliable.

In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Whisk or beat with a hand mixer on low until smooth and homogenous, about 1–2 minutes.

Fold in the grated cheddar, chopped roasted pimentos, and sliced green onion using a rubber spatula or spoon until evenly distributed.

Add the dijon mustard, apple cider vinegar, and hot sauce (if using). Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning — add more salt or hot sauce if desired.

Cover the bowl and refrigerate the pimento cheese for at least 30 minutes to let flavors meld. The spread can be made up to 3 days ahead; bring to room temperature for 15 minutes before assembling sandwiches for easiest spreading.

If using optional tomato and lettuce, wash and dry them. Thinly slice the tomato and pat the lettuce leaves dry.

Lay out 8 slices of bread. Spread about 1/3 to 1/2 cup of the chilled pimento cheese evenly on 4 slices (approximately 3–4 tablespoons per sandwich side, or to taste). Add tomato slices, lettuce, and pickle slices on top of the spread if using.

Top with the remaining bread slices to form 4 sandwiches. Lightly butter the outside faces of each sandwich with softened butter (about 1/2 tbsp per side) for grilling. If you prefer cold sandwiches, skip the butter and grilling steps.

To grill: Heat a skillet or griddle over medium heat. Place sandwiches butter-side down on the hot surface. Cook 3–4 minutes until golden brown, then press gently with a spatula and flip. Cook another 2–3 minutes until the second side is golden and the filling is warmed through. Reduce heat if bread is browning too quickly.

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately.

Serve extras of the pimento cheese in a small bowl with crackers or use as a condiment. Refrigerate leftovers in an airtight container for up to 3 days.