5 Ingredients or Fewer

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

October  1, 2013
Photo by James Ransom
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. Pimiento Cheese Dip
  2. 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).
  1. Grilled Pimento Cheese Sandwiches with Bacon & Tomato
  2. 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.
  3. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.