Sharp cheddar-pimento spread on soft white bread
Pimento Cheese Sandwich
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
4 sandwiches
Difficulty
Easy
Cost
Budget
$
Pimento Cheese Sandwich
Sharp cheddar-pimento spread on soft white bread
★4.9(13)
The "pâté of the South"—a creamy, tangy spread of sharp cheddar, roasted pimentos, and mayo on soft white bread. Simple, iconic, and irresistible.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pimento cheese is the spread that launched a thousand Southern lunch plates. Sharp cheddar, sweet pimentos, and just enough mayo come together into something far greater than its parts.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Pimento Cheese Sandwich is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 8 oz sharp cheddar cheese, freshly grated
- 1 jar (4 oz) diced pimentos, drained
- 1/3 cup mayonnaise
- 1 tsp Worcestershire sauce
- Pinch of cayenne pepper
- 8 slices soft white bread
Instructions
- 1
Grate cheddar on the large holes of a box grater into a mixing bowl.
- 2
Add drained pimentos, mayonnaise, Worcestershire, cayenne, and a pinch of salt.
- 3
Mix with a fork until well combined but still slightly chunky—not overly smooth.
- 4
Taste and adjust seasoning, adding more cayenne or salt as desired.
- 5
Spread generously on white bread and close sandwiches. Cut diagonally and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sharp cheddarSmoked gouda or pepper jack
Changes the flavor profile but both are delicious
PimentosRoasted red peppers, diced small
Very similar flavor and color
Tips & Storage
Pro Tips
Mix in a tablespoon of cream cheese for an even creamier, more spreadable texture.
Let the pimento cheese chill for at least 30 minutes so the flavors meld together.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate pimento cheese spread in a sealed container up to 1 week.
Reheating
Serve cold or at room temperature. Can also be grilled like a grilled cheese sandwich.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (50mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates22g
Fat22g
Fiber540mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are pimentos?
- Small, sweet red peppers sold jarred—sometimes labeled cherry peppers or piquillo peppers.
- Can I use it as a dip?
- Absolutely—serve it with crackers, celery sticks, or as a topping for burgers.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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