Pimento Cheese Sandwiches on White Bread

By • September 24, 2010 • 24 Comments



Author Notes: We all have our weaknesses and pimento cheese is one of mine. I just can't help myself. Over the past few years I have gained control of my addiction but only because I now eat it only when when I make it. I make pullman loaves because everyone likes white bread and as much as I want my family to eat whole grains I also don't want them to go crazy eating all the stuff we wouldn't let them have once they can. As with most cheese spreads as this sits the flavors develop and meld.thirschfeld

Serves one pint

  • 1 medium sized sweet yellow onion, peeled and quartered
  • 1 pound medium cheddar cheese
  • 1/2 cup pimento peppers, minced or one 4 oz. jar, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 2 teaspoons cider vinegar
  • 2 1/2 tablespoons creole whole grain mustard
  • 1/2 to 1 teaspoon Crystals hot sauce, preferred, but another will do
  • 4 to 6 tablespoons cultured 2% non-homgonized buttermilk
  • fresh ground black pepper
  • white bread of your choice
  1. Place the grater blade onto your food processor and grate the cheese. Dump it into a mixing bowl.
  2. Place the bowl and grater back onto the machine and grate the onion. Remove the grate and add the chopping blade. Add the rest of the ingredients except for the bread and pulse until combined.
  3. Using a spatula mix the cheese with the sauce until everything is evenly distributed. I do this in the mixing bowl because I have found if I use the processor I get cheese goo and I want the strands of cheese. Let the spread sit for an hour to let the flavors develop.
  4. Spread the mix onto a piece of white bread then top with another slice of bread. Cut the sandwich into an x so you have four triangle pieces because pimento cheese just seems best this way.
Jump to Comments (24)

Tags: cheddar, hot sauce, Ketchup, lunch, mustard, pimento, Sandwiches

Comments (24) Questions (0)

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I just came across this recently, and don't actually remember how. Takes me back to Lake Bluff, Illinois, where we were living when my mother started making this for us. On Pepperidge Farm white bread. We had squirrels in the backyard who would inch their way towards us and take a slice of bread (without pimento cheese, you understand) from our hands. Thanks for the memory, and the recipe!

One question: how does Crystal's compare to Siracha or Cholula for heat?

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over 3 years ago Meredith1941

I also love pimento cheese on open faced toast, with extra pepper on top.

My mom has an old cheese grater that is a floppy opening tongs-type thing with a wheel on a crank (am I describing this correctly? Oooo - I found one on-line. They still make them: http://www.everten.com...

I used to love to get to grate the cheese and sneak bites as I grated. The grater holes were extra small, so the cheese was really fine and it made the smooshiness of the spread even better.

Lot's of Pimento Cheese memories here, Tom. Love it!

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over 3 years ago thirschfeld

Isn't pimento cheese the best?

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almost 4 years ago seemeredithcook

This just made me feel all warm and fuzzy - reminds me of what my Dad used to pack for me.

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almost 4 years ago thirschfeld

thanks ICP, and anything that reminds you of family is always a good thing.

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almost 4 years ago Gale

Does this ever sound wonderful - and I like that you call for Crystal hot sauce, it has so much more than heat. All I get with the usual LA hot sauce is a blast of heat, but Crystal has some nuance (even to my old, abused taste buds). This is going into the must try file. Thanks.

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almost 4 years ago thirschfeld

I have to have my Cystals shipped in from Fl. because I can't find it here in Indiana. Never the less it is by far my favorite southern/American hot sauce.

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almost 4 years ago dymnyno

I only know about one hot sauce...Tobasco. What is the difference between Crystal and Tobasco? (one of my traveling companions in Greece for the past 3 weeks puts Tobasco on everything!...his middle name is McIlhenny)

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almost 4 years ago thirschfeld

dymnyno tobasco just seems hot while, to me anyway, Cyrstals lends heat but also an aged vinegar flavor that is just the right addition to some foods, say white beans and ham or collards with bacon. While some will eat it on everything to me it is only right for some foods and when it is right, it is right.

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almost 4 years ago dymnyno

Spot on as usual...I can see this sandwich neatly wrapped in wax paper and lovingly packaged in a plain brown paper bag with a child's name printed in red crayon.

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almost 4 years ago thirschfeld

Aren't you in the middle of wine making season? I always appreciate and value your comments, thanks dymnyno.

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almost 4 years ago Waverly

Pimento cheese on homemade white bread - I am salivating. I would cut off the crust and then cut the sandwich into little triangles and serve them with some tomato soup. I wish I hadn't just eaten lunch. There is a diner near where I live that has been making this since the 1950's. The best. You have some great recipes.

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almost 4 years ago thirschfeld

I cut the crusts off for one of my two girls and I have to say I have never had one with tomato soup. I guess I am going to have to have a new food combo day. And thank you.

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almost 4 years ago halfasiangirl

A pimento cheese sandwich is one of the greats! I agree that somehow it tastes best on soft, white sandwich bread.

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almost 4 years ago thirschfeld

Thanks halfasiangirl

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almost 4 years ago Midge

I'm a recovering pimento cheese addict too. I was hooked on the Lee Bros version, but I might just have to give this one a try.

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almost 4 years ago thirschfeld

I have never had Lee Bros.

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almost 4 years ago nannydeb

I went to bed last night thinking of pimento cheese sandwiches. That must have been your midnight snack!

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almost 4 years ago thirschfeld

I often go to bed thinking about food and if not I sometimes dream about it.

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almost 4 years ago luvcookbooks

Meg is a trusted home cook.

just yesterday i purchsed some pimento cheese spread-- my mom grew up in the South-- and now I have a recipe for a sandwich! Thanks!

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almost 4 years ago thirschfeld

I am guessing your mom was a big fan of pimento cheese then

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

reminds me of my childhood.

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almost 4 years ago thirschfeld

I think I was in 5th or 6th grade the first time I had one of these and at lunch I traded my friend Robert Gardner my PB&J for it.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

You were smart about food even then.