Famous Homemade Jalapeño Pimento Cheese Recipe

Prepare jalapeños

Roast 2 whole jalapeños directly over a gas flame, under a broiler, or on a hot skillet until the skins are blistered and blackened on all sides (about 6–8 minutes). Place in a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove stems and seeds, then finely chop. Measure 2 jalapeños worth of chopped flesh.

Mix base

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

Add cheeses & mix-ins

Fold in the shredded Vermont white cheddar, chopped roasted pimentos, and the chopped roasted jalapeños. Add the apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, Worcestershire sauce (if using), kosher salt, and black pepper. Stir thoroughly until evenly distributed. Taste and adjust salt, pepper or heat as desired.

Rest for flavor

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors meld. If you need to speed the process, let sit 10–15 minutes at room temperature before using.

Cook bacon (skip if omitting)

If using bacon, cook 6 slices in a skillet over medium heat or in a 400°F (200°C) oven on a rack until crisp (about 8–12 minutes). Transfer to paper towels to drain and cool, then chop into bite-sized pieces.

Prep tomato and bread

Slice the tomato into 4 thick slices (about 1/3-inch each). Lightly salt the tomato slices and set aside on paper towels to drain excess moisture for 5–10 minutes. Butter one side of each bread slice evenly with softened butter.

Assemble sandwiches

Spread a generous 1/3 to 1/2 cup of the pimento cheese onto the unbuttered side of 4 bread slices. If using extra shredded cheddar for melting, sprinkle about 2 tablespoons over the cheese layer. Top each with a slice (or half slice) of tomato and 1–2 chopped pieces of cooked bacon (omit bacon for no-bacon version). Top with the remaining bread slices, buttered side out.

Grill sandwiches

Heat a skillet or griddle over medium heat. Place sandwiches buttered-side down and cook for 3–4 minutes until golden brown and crisp. Press gently with a spatula or use a grill press. Flip and cook the second side another 3–4 minutes until golden and the cheese is warm/melty. If cheese isn’t melting through, cover the skillet for 1–2 minutes to trap heat.

Rest and slice

Transfer grilled sandwiches to a cutting board and let rest 1–2 minutes. Slice each sandwich in half on the diagonal. Spoon any remaining pimento cheese onto the plate for dipping if desired.

Sprinkle sliced chives and extra jalapeño slices over the sandwiches. Serve immediately while hot with pickles or potato chips on the side.