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

By • October 1, 2013 • 3 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.
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Comments (3) Questions (0)


5 months 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...


5 months 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!


10 months 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!