Pimento Cheese Sandwich

A pimento cheese sandwich half in a serving basket

Print Recipe

5 from 2 votes

Shredded cheddar and cream cheese are combined with pimento, mayo, and zesty seasonings, then piled onto white bread.

Prep Time15

Total Time2 15

Course: Appetizer, Dips, Lunch, Snack

Cuisine: American

Servings:

Calories: 764

Author: Candace

Equipment

1 Large mixing bowl

Ingredients

3 cups shredded mild cheddar cheese orange
2 cups shredded sharp cheddar cheese white
4 ounces blue cheese crumbled
1 cup freshly shredded parmesan cheese
1 cup mayonnaise light if preferred
4 ounces diced pimentos well drained
2 Tablespoons dijon mustard
¼ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
1 loaf white bread

Instructions

To a large mixing bowl, add all ingredients (except bread) and mix to combine thoroughly*. Taste and season with additional salt and pepper as desired.
If time permits, cover and refrigerate for 2 hours. Remove from refrigerator 30 minutes before making sandwiches.
Divide pimento cheese mixture evenly between 6 slices of bread, spreading from edge to edge. Top each slice with a second slice of bread. Cut on the diagonal and serve!

Notes

*For a smoother spread, add ingredients (except bread) to the bowl of a food processor. Process until it reaches the desired consistency. Continue with the recipe above.

Pimento cheese sandwiches taste best at room temperature.
Store in an airtight container in the refrigerator for up to 7 days. Do not freeze.
Add some extra heat by mixing in ½ - 1 diced jalapeno (seeds removed)

Nutrition