Parker & Otis' Pimento Cheese (+ Grilled Sandwiches with Bacon & Tomato)

By • October 1, 2013 13 Comments

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Author Notes: Pimento cheese is, at its core, nothing but tufts of unmelted cheese, a cushion of mayonnaise, and chopped pimentos. Stir together a batch to keep it in the fridge all week -- to stuff in brown-bag sandwiches, on your favorite crackers, in the crook of a celery stick. Parker & Otis in Durham, NC also uses it to make a jaw-dropping upgrade to a grilled cheese with bacon and tomato. Recipe adapted from Bon Appetit.Genius Recipes

Serves 12 as dip or 6 as sandwiches

Pimiento Cheese Dip

  • 2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)
  • 2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)
  • 1 cup drained pimentos or roasted red peppers, finely chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery salt
  • Salt and freshly ground pepper
  • To serve: crackers, baguette slices, assorted raw vegetables
  1. Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).

Grilled Pimento Cheese Sandwiches with Bacon & Tomato

  • Pimento Cheese Dip (above)
  • 12 slices sourdough bread
  • 12 slices bacon, cooked till crisp
  • 1 large, ripe tomato, sliced
  1. Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed.
  2. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

More Great Recipes: Bread|Cheese & Dairy|Appetizers|Condiments|Sandwiches

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Comments (13) Questions (0)


29 days ago Brittney Olivia

Anything referencing Parker & Otis is sure to be delicious !


about 1 month ago I_Fortuna

Great recipe and one could also use cream cheese instead of mayo.


about 1 month ago Julia R Altizer

To cut down on the mayonnaise I don't drain my pimentos. Also good with chopped jalapeno added to the mix or a dash of cayenne pepper. I have used leftover cheeses sometimes to make this. Good if you substitute ricotta cheese for part of the grated cheeses you are using too.


3 months ago Brenda Nejedlo

Wow, this was yummy. I roasted a couple of red peppers, then added all the rest of the ingredients. Excellent, easy and to top it off, delicious!


4 months ago Randi

I brought this to a Kentucky Derby party yesterday and received many compliments, including "sublime."


7 months ago kjaydarling

Simply delicious & so easy to prepare. I seriously enjoyed the balanced creamy flavor vs. all the sodium from packaged pimento spread. I paired with store bought organic chunky tomato soup for me & portobello mushroom & madeira bisque for my mom.


8 months ago robin lewis

What's the cute little jar? (It doesn't look like one of Provision 52's Weck jars.)


8 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Actually it is! The tulip jar -- super versatile:


8 months ago Maddie Mayjack

I went a little crazy with this recipe and added a fair splash of Sriracha. Thought it could use a little extra depth. It was great!


2 months ago KDH9966

Oh yum I love Sriracha..totally going to add that when I make this next week.


over 1 year ago arcane54

Would it be heresy to whiz this to smoothness in the food processor? The smooth pimento cheese takes me back to my childhood...


over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

I haven't tried it but I definitely don't think it would be heresy -- if you give it a try, let us know how it compares!


almost 2 years ago LeeLeeBee

The celery salt makes the recipe! I added a couple of dashes of hot sauce, as well. I made the grilled pimento cheese (with bacon and tomato on sourdough) and served with Barbara Lynch's Spicy Tomato Soup. Delicious!