Pimento Cheese Recipe

Quick-pickle onions

Place the thinly sliced red onion in a small heatproof bowl or jar. In a small saucepan, combine apple cider vinegar, water, sugar, and salt and bring just to a simmer, stirring until sugar and salt dissolve. Pour the hot brine over the onions, press them down so they're submerged, and let cool to room temperature (about 20–30 minutes). Refrigerate while you prepare the rest; they will be ready in 30 minutes but keep for up to 2 weeks.

Prepare cheeses

Grate the sharp and white cheddar cheeses if not pre-grated. Allow the cream cheese to come to room temperature so it blends smoothly.

Mix base

In a large mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add the mayonnaise and mix until fully incorporated and creamy.

Combine ingredients

Fold in the grated cheddars, drained diced pimentos, dijon mustard, hot sauce, smoked paprika, garlic powder, and chopped scallions. Mix until evenly distributed. Taste and adjust seasoning with kosher salt and freshly ground black pepper.

Chill (optional)

For best flavor, cover and refrigerate the pimento cheese for at least 30 minutes to let flavors meld. Bring to room temperature before serving, about 20 minutes out of the fridge, if chilled.

Preheat and prepare

Heat a griddle or nonstick skillet over medium heat (or preheat a panini press). Butter one side of each sourdough slice evenly with softened butter. If using a pan or griddle, brush with a little olive oil to prevent sticking.

Grill bread

Place bread slices, buttered side down, on the hot surface. Toast until golden brown and crisp, 2–3 minutes per side. If using a panini press, close and cook until golden and crisp, 3–4 minutes. Remove and keep warm.

Spread about 1/3 to 1/2 cup of pimento cheese onto each warm grilled sourdough slice (adjust to taste). Top with a few pickled red onion slices per slice (about 1–2 tablespoons), then sprinkle with thinly sliced scallion greens and a crack of black pepper. Serve immediately while the bread is warm and the spread is soft.