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Author Notes: Just in case you’re assuming that pimento cheese is like that pimento loaf substance sold at deli counter in supermarkets, it’s not at all like that. It’s bigger than barbeque in Southern low-country cuisine, and ubiquitous on restaurant tables in Charleston, S.C. Pimento cheese, (as I have come to appreciate) is as culturally complex and iconic as Mom and apple pie, so here you go ...
My recipe (and serving suggestion) is inspired by Zingerman's Roadhouse in Ann Arbor (thank you Ari Weinsweig). Here I offer a variation of the classic spread, adding a dash of chipotle pepper for heat and hint of sherry for depth of flavor.
I suggest using the spread as a condiment on a Grilled Double Cheese Sandwich with Swiss Gruyere and Red Pepper Chili Marmalade on a crusty farmhouse bread. (See photos)
Makes about 2 cups
- 1/2 pound sharp cheddar, coarsely grated
- 1 cup mayonnaise (preferably Hellman's)
- 1/4 cup (about 2 ounces) roasted red peppers, diced
- 1 tablespoon dry sherry
- scant 1/4 teaspoons chipotle pepper
- pinches sea salt
- In a mediu bowl, mix all ingredients well (but don't mush) and refrigerate for 30 minutes.
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A board to go nuts over.