Growing up, my mom adored Pimento Cheese sandwiches. And as a kid who saw nothing more than a scary bowl of nuclear orange spread, I couldn’t get passed the word Pimento. Yet I could knock back a bag of dye- and preservative-laden Cheeto Puffs, no questions asked. She’d slather a big spoonful on a slice of Sunbeam, fold it in half, and grab a Dr. Pepper. I’m pretty sure that was her version of my chips & queso and a margarita lunch
When it was time for our church’s dinner on the grounds, mom always made a towering plate of Pimento Cheese sandwiches, crusts removed and cut into 4 dainty triangles. Pimento cheese sandwiches and enchiladas, those were her potluck specialties.
The store-bought variety is loaded with a lot of… stuff. It’s incredibly easy to make your own at home and skip on the the filler and preservatives. It’s essentially grated cheddar cheese (I use a mix of sharp cheddar and horseradish white cheddar for a kick), roasted red pepper, garlic, salt, and a dash of Worcestershire held together with as little mayo as possible. A food processor makes quick work of it but a cheese grater and a fork are just as effective.
There’s almost nothing you can do with Pimento Cheese that will ever top slathering it on a slice of soft, smooshy off-the-shelf white sandwich bread. That doesn’t mean we can’t try. We eat it with crackers and baked pita chips. With toasted bread rounds. And on hamburgers with a fried green tomato slice. We call it “The Southern.” And as you’d imagine, we don’t have that one very often.
Side note: Yes, we have names for every burger combo that we’ve ever eaten. It’s probably a little weird.
Some other ideas and ways to make and eat Pimento Cheese:
Pimento Cheese, by Pink Parsley
Pimento Cheese Deviled Eggs, by Branny Boils Over
Pimento Cheese Fritters, by Pink Parsley
Baked Tex-Mex Pimento Cheese Dip, by Pink Parsley
Do you see a pattern? I think Josie might be the only person on earth who loves Pimento Cheese more than me
The southern favorite gets a kick with horseradish white cheddar.
- 4 oz sharp cheddar
- 4 oz white horseradish cheddar
- Dash of Worcestershire
- 1 clove garlic
- 1 roasted red bell pepper, torn into 3-4 pieces
- 1/4-1/3 cup light mayo
- If using a food processor, use the blade to shred the cheese.
- Remove a handful of cheese from the bowl and set aside.
- Switch to the chopper blade and add the garlic clove, 1/4 cup of mayo, a dash of Worcestershire, the red pepper, a pinch of salt and pepper and process 8-10 seconds.
- Return the shredded cheese to the bowl and pulse 1-2 times.
- Store in the fridge, will keep a week plus.
- If not using a food processor, grate the cheese and finely mince the garlic.
- Stir the minced garlic, Worcestershire, and mayo together with a pinch of salt and pepper.
- Finely dice the roasted red pepper and add it to the bowl along with the cheese.
- Stir until thoroughly combined and then take fork and mash the cheese until you reach desired consistency.
Yields: ~1 1/2 cups
Estimated time: 15 minutes