If you’re from the South, you’re probably familiar with the delicacy known as Pimento Cheese. It’s used as a spread for crackers and sandwiches, a dip for vegetables and chips and a filling for devilled eggs. Today after making my latest batch I decided to make mini grilled pimento cheese sandwiches. They turned out to be a minor hit.
I used a sliced baguette for the sandwiches. Cut thin slices that will toast quickly otherwise the pimento cheese will melt and run out from between the slices. For larger slices, cut the baguette on an angle.
In all honesty, I guessed at the measurements of the spices. Feel free to adjust to your personal taste. Other add ins include: Worcestershire sauce, jalapeño pepper and mustard.
All of the recipes I looked at called for jarred pimentos. They weren’t available the day I made this batch, so I improvised with a jarred roasted red pepper. I used half of a small 6 oz jar, but I wish now I’d used all the peppers.
Ingredients for about 3 cups of spread:
- 8 oz extra sharp cheddar cheese, grated (about 2 cups)
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/2 cup minced pimentos, or more as desired
- salt and pepper to taste
- baguette slices (I cut 20 to make 10 mini grilled pimento cheese sandwiches)
- softened butter for toasting
Method for Mini Grilled Pimento Cheese Sandwiches:
- Mix all the ingredients (except the bread and butter) together in a mixing bowl. I used a wooden spoon, but it would be easier with a mixer.
- Brush each baguette slice with butter, then assemble the sandwiches (butter side out, of course)
- Heat a skillet and grill the sandwiches until nicely browned on each side. Resist the temptation to squish the sandwiches.
- Remove to a plate and serve.
- Depending on the number of sandwiches you make, you’ll have plenty of pimento cheese left for other things, like dipping.
Have you had pimento cheese? Do you use different ingredients? How do you serve it?