Pimento Cheese Recipe
Pimento cheese with lettuce and tomato on toasted potato bread.
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Ingredients
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Pimento Cheese
Sandwich Assembly
Method
Pimento Cheese
- 1
Soften and combine
In a medium bowl, beat the softened cream cheese with a fork or rubber spatula until smooth and slightly whipped (about 1 minute).
- 2
Add mayo and seasonings
Add the mayonnaise, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, kosher salt, and black pepper. Stir until fully combined and smooth.
- 3
Fold in cheese and pimentos
Fold in the shredded sharp cheddar, drained diced pimentos, and the chopped green onion with a spatula until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Chill at least 30 minutes for flavors to meld (optional but recommended).
Sandwich Assembly & Toasting
- 4
Prepare bread
Butter one side of each slice of potato bread lightly. Heat a large skillet or griddle over medium heat until hot.
- 5
- 6
Season tomato
Arrange tomato slices on a small plate and sprinkle evenly with the 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- 7
Assemble sandwiches
Spread about 3/4 cup of the prepared pimento cheese onto four toasted potato bread slices (about 1/3 to 1/2 cup per slice depending on preference). Top each with 2 seasoned tomato slices and 2 leaves of lettuce. Close sandwiches with remaining toasted bread slices, buttered side out or in based on preference.
- 8
Serve
Cut each sandwich in half if desired and serve immediately. Leftover pimento cheese keeps covered in the refrigerator for up to 4 days.