There is something wonderfully comforting about a pimento cheese sandwich. The spread is thick and creamy with little shreds of sharp cheddar, sweet bursts of roasted red pimento and a gentle tang that wakes up every bite. Spread between two soft slices of white bread, it tastes like a Southern porch in the early afternoon.
This is the sandwich to make for picnics, baby showers, lunch boxes, game day spreads and lazy weekend lunches. It is also the famous green-jacket treat of Masters weekend, where pimento cheese sandwiches have been a tradition for generations, so it is perfect for a golf watch party. The spread keeps well in the fridge, which means you can mix it ahead and build sandwiches in minutes.
SaveMy grandmother always kept a tub of pimento cheese in the fridge, and I remember sneaking spoonfuls on crackers before anyone sat down to eat. Hand-grating the cheese is the one step that changes everything, and once you taste the difference you will never go back to the pre-shredded bag.
Pimento Cheese Sandwiches
Ingredients
Pimento Cheese Spread
For the Sandwiches
Instructions
- Grate the cheese
Using the large holes of a box grater, grate the 12 ounces of sharp cheddar into a large mixing bowl. Grate it fresh from the block, because pre-shredded cheese is coated with anti-caking starch and makes the spread dry and grainy instead of creamy.
- Drain the pimentos
Pour the diced pimentos into a small fine-mesh strainer and press gently with the back of a spoon to remove excess liquid. Pat them with a paper towel so the spread does not turn watery after it chills.
- Soften the cream cheese
Place the softened cream cheese in the bowl with the grated cheddar. It should be soft enough to smear easily with a spatula, which helps it blend smoothly and gives the spread a velvety body.
- Add the mayonnaise and seasonings
Add the mayonnaise, Worcestershire sauce, garlic powder, onion powder, cayenne, smoked paprika and black pepper to the bowl. The Worcestershire adds a deep savory note while the cayenne gives a gentle warmth in the background.
- Mix the spread
Stir everything together with a sturdy spatula or wooden spoon, pressing the cream cheese into the cheddar as you go, until the mixture is creamy and evenly combined. Fold in the drained pimentos last so they stay in small, bright pieces.
- Taste and adjust
Taste a small spoonful and add a pinch of kosher salt if needed, or a little more cayenne if you like extra kick. Sharp cheddar is already salty, so add salt sparingly.
- Chill the spread
Cover the bowl and refrigerate for at least 30 minutes. Chilling lets the flavors meld and firms the spread so it stays on the bread instead of squishing out the sides.
- Butter the bread
Lay out 6 slices of bread on a clean cutting board. If you like a richer sandwich, lightly spread a thin layer of softened butter over each slice, which also keeps the bread from getting soggy.
- Assemble the sandwiches
Spoon about 1/3 cup of pimento cheese onto each of the 6 slices and spread it evenly all the way to the edges. Add a few cucumber slices or a lettuce leaf if you like, then top with the remaining 6 slices of bread and press down gently.
- Trim and serve
For classic party sandwiches, trim the crusts with a serrated knife and cut each sandwich into halves, triangles or fingers. Serve right away, or cover with a damp paper towel and plastic wrap until ready to eat.
Substitutions and variations
- Swap half of the sharp cheddar for extra sharp white cheddar or Colby Jack for a slightly milder, creamier spread.
- Use plain Greek yogurt for half of the mayonnaise if you want a lighter, tangier spread.
- Stir in 2 tablespoons of finely chopped pickled jalapenos for a spicy version.
- Use jarred roasted red peppers, patted dry and finely diced, if you cannot find diced pimentos.
- Serve the spread on toasted sourdough, a split croissant or whole wheat bread instead of soft white bread.
Chloe's tips
- Grate the cheddar yourself and use a sharp or extra sharp block for the best flavor and the creamiest texture.
- Let the cheese sit out for 10 minutes before mixing so it blends more easily without turning oily.
- Do not use a food processor for the whole batch, because it turns the spread into a paste. If you like a smoother spread, pulse just half of the cheese.
- For neat party sandwiches, chill the assembled sandwiches for 15 minutes before cutting so the filling holds its shape.
How to store it
- Store leftover pimento cheese spread in an airtight container in the refrigerator for up to 5 days.
- Assembled sandwiches keep for up to 1 day in the fridge when wrapped tightly, though the bread is best the same day.
- Stir the spread well after chilling, as it can thicken slightly. A teaspoon of mayonnaise brings back the creaminess.
- Freezing is not recommended, since the mayonnaise separates when thawed.
Serving suggestions
Pimento cheese sandwiches are wonderfully versatile, and here are some of my favorite ways to enjoy them.
- Serve with crisp dill pickles and kettle chips for an easy lunch.
- Pair with a cold glass of sweet tea or lemonade at your next picnic or golf watch party.
- Cut into small triangles for a baby shower or tea party platter.
- Grill the sandwiches in butter until golden for a gooey pimento cheese melt.
- Serve the spread with celery sticks and crackers as a quick appetizer.
Frequently asked questions
Can I make pimento cheese ahead of time?
Yes. The spread tastes even better after resting in the fridge for a few hours or overnight, and it keeps for up to 5 days, so it is a great make-ahead option for parties.
What kind of cheese is best for pimento cheese?
Sharp or extra sharp cheddar grated from a block gives the best flavor and texture. Avoid pre-shredded cheese, which can make the spread dry.
Why did my pimento cheese turn watery?
Usually the pimentos were not drained well enough. Strain them and pat them dry before folding them in, and chill the spread to help it set.
Do I have to use cream cheese?
No, it is optional. Cream cheese adds a smooth, creamy body, but you can leave it out and add an extra tablespoon or two of mayonnaise instead.
Let's get cooking!
Whether you are hosting a Masters watch party or just packing a picnic basket, a plate of homemade pimento cheese sandwiches always disappears fast. Mix up a batch, keep it in the fridge and enjoy a little taste of the South whenever the craving hits.
