Pimento Cheese Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, kosher salt, and peppercorns. Bring to a simmer over medium heat and stir until sugar and salt dissolve, about 2–3 minutes.

Pour the hot brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1–2 hours) before using. Will keep up to 2 weeks refrigerated.

If using whole roasted peppers: finely chop 3 tablespoons of drained roasted red peppers. If using jarred pimentos, drain and chop to yield 3 tablespoons.

In a medium mixing bowl, beat the softened cream cheese with the mayonnaise and Dijon mustard until smooth and homogenous (use a hand mixer or sturdy whisk).

Fold in the shredded white cheddar a cup at a time until evenly distributed. Stir in the chopped roasted peppers, smoked paprika, hot sauce (if using), lemon juice, salt, and black pepper. Taste and adjust seasoning (more salt, pepper, or hot sauce as desired).

For a smoother, spreadable texture, pulse the mixture 2–3 times in a food processor, or mash vigorously with a spatula. For a chunkier, rustic texture, leave as-is. Chill at least 30 minutes to let flavors meld; serve cold or at room temperature.

Preheat a heavy skillet or grill pan over medium-high heat until hot.

Butter one side of each sourdough slice (about 1/2 tablespoon per slice). If you want a slightly crisper char, brush the skillet side lightly with olive oil instead of butter.

Place slices butter-side-down in the hot skillet. Cook until golden brown and crisp, 2–3 minutes, then flip and toast the other side 1–2 minutes, or until both sides are nicely browned and the bread is warm. Work in batches if necessary.

Transfer grilled sourdough to a wire rack so it stays crisp while you finish the rest.

Spread a generous portion (about 1/4 to 1/3 cup) of the pimento cheese onto each grilled sourdough slice or serve the spread in a bowl family-style with grilled sourdough on the side.

Top with a few pickled red onions per slice and sprinkle with sliced chives and a pinch of smoked paprika, if desired.

Serve immediately while bread is warm and crisp. Leftover pimento cheese can be stored in an airtight container in the refrigerator for up to 4 days; bring to room temperature and stir before serving.