This light sandwich recipe is great for picnics on the porch or enjoying a quick snack before running the kids to soccer. Pimento cheese really is a key ingredient here, so don’t attempt these without it.
Before the summer gets completely away from us and we want more than sandwiches for supper, here’s a classic Southern recipe for pimento cheese sandwiches. I had no idea until I read this NPR story that pimento cheese is just a Southern thing. I probably should have guessed though, since we often eat pimento cheese sandwiches with fried chicken and sweet tea.
If you’ve ever tried pimento cheese spread from a carton at the grocery store, please try as hard as possible to purge that memory from your mind. That stuff if horrible and should not be called pimento cheese. The recipe below is what you would get if you were at a bridal tea or church potluck on a Sunday afternoon in the Deep South. It’s a culmination of the recipes from the best pimento cheese makers from my hometown.
The sandwich pictured above is made on my Brown Rice & Buckwheat Sandwich Bread. Traditionally, pimento cheese sandwiches are made from white bread with the crusts cut off, and the sandwiches are cut into halves (rectangular) or fourths (triangular). I’ve also had pimento cheese as a topping on steaks and hamburgers. Whichever way you choose to serve it, pimento cheese one Southern special that you should try.
(approx. 6 sandwiches)