Pimento Cheese Sandwich Recipe
Freshly shredded sharp cheddar melts into the mayonnaise base instead of clumping, and a short rest in the fridge lets the grated onion and cayenne flavor the whole batch instead of sitting on top.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup mayonnaise
- 4 oz jar diced pimentos, drained
- 1 tablespoon onion, finely grated
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper, freshly ground
- 8 slices sandwich bread
Nutrition per serving
- Calories
- 554
- Protein
- 23g
- Carbs
- 47g
- Fat
- 32g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Shred the cheddar cheese by hand from a block rather than using pre-shredded cheese; the anti-caking starch on bagged shredded cheese keeps the spread grainy instead of creamy.
- 2In a medium bowl, combine the shredded cheddar, mayonnaise, drained pimentos, grated onion, garlic powder, cayenne, and black pepper.
- 3Stir with a fork until evenly combined but still slightly chunky, some texture from the shreds is part of the point.
- 4Cover and refrigerate for at least 30 minutes, and up to overnight, to let the onion and cayenne flavor the whole mixture.
- 5Spread a generous layer of pimento cheese on 4 slices of bread, top with the remaining slices, and press gently to close.
- 6Slice each sandwich in half or on the diagonal and serve, or wrap tightly and chill for up to a few hours before serving.
Tips & variations
- Stir in a tablespoon of chopped pickled jalapeños or a dash of hot sauce for a spicier version.
- Swap half the cheddar for pepper jack if a milder pimento flavor with more heat is preferred.
- Griddle the finished sandwich in a buttered skillet over medium-low heat for 2-3 minutes per side for a grilled pimento cheese sandwich with a melty center.
- A few slices of crisp bacon or a thin layer of sliced tomato inside the sandwich turns this into a heartier lunch.
Storage & reheating
Store the pimento cheese spread in an airtight container in the refrigerator for up to 5 days; it does not freeze well because the mayonnaise separates when thawed. Assembled sandwiches are best eaten within a few hours, since the bread softens as the spread sits.
Tips from the Tulo kitchen
- Squeeze the drained pimentos in a paper towel before mixing; excess liquid thins the spread and makes sandwiches soggy.
- Full-fat mayonnaise gives a richer, more traditional texture than a whipped salad dressing substitute.
FAQ
What is pimento cheese made of?
Traditional pimento cheese is shredded sharp cheddar bound with mayonnaise and diced pimento peppers, often seasoned with grated onion, garlic powder, and a pinch of cayenne.
What kind of bread is best for a pimento cheese sandwich?
Soft white sandwich bread or a mild wheat bread is the classic choice because it lets the tangy, sharp spread stand out; heavily seeded or sourdough breads tend to compete with the flavor.
Can I make pimento cheese ahead of time?
Yes. It actually improves after resting in the fridge for a few hours to overnight, and keeps well for up to 5 days before it needs to be used.
Can I use jarred or store-bought pimento cheese?
Store-bought versions work in a pinch but tend to be softer and more processed tasting than a batch made with block cheddar shredded at home.