Pimento Cheese Sandwich
A creamy, tangy pimento cheese sandwich grilled to golden perfection. Quick to assemble and perfect for lunch, picnics, or a comforting snack.
Ingredients
Pimento Cheese
- 2 cups sharp cheddar cheese freshly grated (about 8 ounces)
- 3 oz jarred pimentos drained and finely chopped
- 4 oz cream cheese softened
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- ½ tsp hot sauce
- ¼ tsp smoked paprika optional
- Salt and black pepper to taste
- 2 tbsp green onion or chives finely chopped
Sandwich Assembly
- 4 slices sandwich bread sourdough, country white, or Texas toast
- 2 tbsp butter softened
- tomato sliced or crisp bacon Optional
Instructions
- Beat softened cream cheese until smooth. Stir in mayonnaise, Dijon, Worcestershire, lemon juice, hot sauce, and smoked paprika. Fold in grated cheddar, chopped pimentos, and green onion. Season with salt and pepper.
- Spread pimento cheese thickly on two slices of bread. Add tomato or bacon if using, then top with remaining bread slices.
- Butter the outside of each sandwich and cook in a skillet over medium-low heat, about 3 minutes per side, until bread is golden and cheese is melted.
- Let sandwiches rest 1 minute, slice on the diagonal, and serve warm.
Notes
- Pimento cheese keeps in the fridge for up to 5 days in an airtight container.
- Freshly grated cheese melts better than pre-shredded.
- Try adding pepper jack for a spicier version or mixing in a little horseradish for bite.
- To bake: arrange sandwiches on a baking sheet and bake at 400°F for 6–8 minutes until golden.
Nutrition
Calories: 580kcalCarbohydrates: 35gProtein: 18gFat: 42gSaturated Fat: 20gSodium: 820mgSugar: 4g
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