Pimento Cheese, the most beloved sandwich spread.
What was your sandwich of choice when you were a kid? I could never turn down a bologna sandwich on WHITE bread with mayonnaise or mustard and a handful of potato chips added before putting on the top slice of bread and then it gets a good press down to crunch the chips up. Or, one of my top picks would have to be a pimento cheese sandwich on toast with a side of Fritos and dill pickle slices. I was never a peanut butter and jelly kid. I don’t think I ever ate peanut butter and jelly when I think back on it. A peanut butter sandwich for me is just PB no jelly and that’s it.
Everyone has their cherished recipe for pimento cheese; that is if you like the creamy cheesy spread. How many recipes for pimento cheese have you tried to come up with the best ever spread. And how many more recipes are there out there anyway? Are you always making PC the way your mother did? I guess I have for years and I’ve always started with Velveta cheese, adding some pimento and mayonnaise and that’s about it. I’m sure you are shuttering with the Velveeta cheese ingredient and the fact that it’s not a real cheese but that is what we grew up on. Over the last few years I’ve tried using some grated cheese and didn’t care for it then I started paying attention to chef’s saying not to use the pre-grated cheeses because it has a coating on it and does not work well in recipes.
While visiting Savannah, Ashville and Charleston the restaurants all have pimento cheese used some way. I’ve seen it on fried green tomatoes, stuffed in celery of course, add to burgers and even macaroni and cheese. I’ve made a pimento cheese bruschetta with bacon and lettuce topping and it was delicious. Now this Baked Tex-Mex Pimento Cheese Dip (hot) looks fantastic. Put your pimento cheese on a biscuit with bacon or make a grilled bacon and pimento cheese sandwich or Southern Living magazine site suggested to fill deviled eggs with it. And what would an afternoon tea be without pimento cheese sandwiches. However you make your pimento cheese or what you do with it, it’s got to be delicious that is if you are “Southern” and you love your pimento cheese.
I’ve read pimento cheese referred to as “the pate of the South” and “Southern Caviar”. I should shame myself into never making it with Velveeta after reading the links below and never buying it ready made at the grocery.
Since this is my last post on the subject of pimento cheese I thought I would give you some links to some of the recipes I found and as always, if you have a favorite combination of cheeses/ingredients, please leave a comment below in the “comment” section. My original recipe for this blog I put down in the note section because when we were staying with her daughter when the baby was born from mother-in-law brought her her favorite communities which comes from central market it was simple it looks fresh and I copied the ingredients off of the card to make it it does not have a lot of mayonnaise so there is a recipe I’m giving you for my last pimento cheese blog.
BLAST FROM THE PAST: Another Southern favorite of mine is fried green tomatoes and after visiting Savannah last year I recreated this BLT Stacked Tomatoes.
Yes that is WHITE bread in the background.
I use my Microplane grater to get soft curls of cheese.
Aren’t the colors beautiful.
Mix the mayonnaise, sugar, vinegar and spices together until blended.
Lightly mix the cheeses and the pimento. No mashing.
Add in one or two finely minced jalapeños.
Add in the mayonnaise and lightly mix.
Eat this on crackers, a sandwich or try topping a burger.
- 8 oz. Mozzarella cheese grated or Monterey Jack
- 8 oz. Cheddar cheese grated
- 1/2 c. Mayonnaise
- 1/2 tsp. paprika
- 1 tsp. dried dill or fresh
- 1-2 jalapeno peppers, finely chopped
- 2 tsp. vinegar
- 4 oz. jar pimento with juice
- Grate the two cheeses using a small hole grater.
- mix the mayonnaise and remaining ingredients and fold into the cheese. Stir to combine and refrigerate until cold.
- Serve on some good toasted bread or some crackers.
- I think you could up the vinegar to one tablespoon and definitely do the 2 jalapeño peppers. Next time I am going to try a tsp. dijon mustard in with the mayonnaise mixture.
- Update: since making this several times I have switched to Monterey Jack in place of the mozzarella.