I am not a big fan of pimentos, but when I saw this recipe it brought back fond memories of my maternal grandmotherand jars of this tangy spread. I decided to make the sandwiches for a church function and it was a hit. The spread is rally good on Kashi whole grain crackers. The recipe is a keeper.
Pimento Cheese Sandwich
Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine. This recipe first appeared in our April 2011 special Sandwich Issue with the article Southern Charmer.
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Credit: Todd Coleman
SERVES 8
1 10-oz. package sharp white cheddar
½ cup packed, jarred pimientos, finely chopped, plus 1 tbsp. brine, reserved from jar
¼ cup mayonnaise
1 clove garlic, finely chopped
½ habanero chile, stemmed, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
Tabasco, to taste
16 slices toasted whole wheat sandwich bread
8 leaves red-leaf lettuce
16 slices tomato
Finely grate cheese on small holes of a box grater and transfer to a food processor, along with peppers, brine, mayonnaise, garlic, and chile. Season with salt, pepper, and Tabasco, and pulse until lightly chunky. Top 8 bread slices with 1 lettuce leaf, 2 slices tomato, and ¼ cup cheese mixture; top with remaining bread.
Ratings & Reviews (3)
Yum! The recipe is awesome, and the lettuce and fresh tomato really make the sandwich. I made these for a Girls Night Out picnic in September- and was still able to get homegrown tomatoes- Yum! I served these on wheat, cut in half, egg salad sandwiches on marble rye cut in half and a hearty potato soup with local sodas and iced mint tea. No leftovers!
good, not great
Pimento Cheese Sandwich
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