With sharp cheddar, tangy pimentos, creamy mayo, and soft bread, this pimento cheese sandwich is about as Southern as it gets. It’s simple, satisfying, and the kind of recipe that shows up at everything from backyard cookouts to Masters watch parties. A few small tips make all the difference in getting the spread just right.
Love a classic Southern spread? Try our Southern Deviled Eggs or check out this Tomato Sandwich for another classic summer staple.
Photography by BEA MORENO.
Before You Get Started
- Grate your own cheese. Pre-shredded cheese is coated in anti-caking agents that prevent it from binding smoothly, which leaves you with a grainy, clumpy spread instead of a creamy one. A block of sharp cheddar and a box grater (or food processor) makes a real difference here.
- Don’t drain the pimentos. The juice from the jar adds flavor and helps loosen the spread to the right consistency. Add it right along with the diced pimentos.
- Pull the spread from the fridge 10-15 minutes before assembling.” Cold pimento cheese is firm and can tear soft bread. A few minutes at room temp makes it much easier to spread.
How to Make a Pimento Cheese Sandwich
This recipe comes together in two easy steps: a quick mix for the pimento cheese, then a simple assembly. Here’s how to do it:
Step 1: Make the Pimento Cheese
Combine the mayo with the pimentos and their juice. Fold in the grated cheese, and then season to taste and salt and pepper.
⭢ Tip: Grate the cheddar cheese fresh from the block. Don’t use a package of pre-shredded cheese, since it won’t mix as well into the spread.
⭢ A note on mayonnaise: Duke’s is the Southern standard and worth seeking out if you haven’t tried it. Any full-fat mayo works fine, though!
⭢ Note: You can use the spread right away, but it’s even better if you give it at least 15-20 minutes (or overnight) to rest in the fridge. The flavors meld and deepen, and the texture firms up just enough to spread cleanly.
Step 2: Assemble the Sandwiches
Lay the bread slices out on a work surface. You can spread a light layer of butter or mayo on one side of each slice if you’d like the extra flavor and richness.
Spoon a generous layer of pimento cheese (about ½ cup) onto one slice of bread, spreading it evenly from edge to edge. Add toppings like dill pickles, crispy bacon, lettuce, or tomato, if you’d like.
Top with the remaining bread. Slice in half and serve.
⭢ A note on the bread: A soft, white sandwich bread is the traditional choice, while brioche adds a little richness. This is not the time or place for hearty, whole wheat bread or a crusty baguette.
⭢ For the true Southern experience (and the classic Masters sandwich), serve it cold. For a cozy, melty version, the toasted option below is excellent.
Toasted Pimento Cheese Sandwich
Heat a griddle or skillet over medium-low heat. Butter the outside of the assembled sandwich and toast it on the griddle until it’s golden brown and warmed through (about 2-3 minutes per side).
⭢ Tip: Medium-low heat is important because it gives the outside time to brown without burning before the filling warms through.
⭢ Perfect Pairing: Serve the grilled pimento cheese sandwich alongside a cup of Southern tomato bisque.
Serving Ideas
Whip up a pimento cheese sandwich for a quick weekday lunch, make it a hearty supper alongside soup and salad, or add it to a spread of Southern appetizers for your next party or cookout. The sandwich is great alongside any of these favorites:
Soups:
Sides:
For more ideas, check out these Picnic, Cookout, and Potluck Sides.
Storage, Make-Ahead & Freezing
Make-ahead: The pimento cheese spread can be made up to 3-4 days ahead and stored in an airtight container in the fridge. It actually tastes better the next day as the flavors meld.
Assembled sandwiches: These are best made fresh. If you’re prepping ahead for a party or picnic, assemble them close to serving time to avoid soggy or stale bread.
Refrigerator storage: Up to 3-4 days for the spread.
Freezing: Pimento cheese does not freeze well, since the mayo and cheese separate when thawed, affecting both texture and flavor. I recommend making only what you’ll use within a few days (or share any extra with your neighbors).
Frequently Asked Questions
What’s the secret to creamy pimento cheese?
The secret to creamy pimento cheese is grating your cheese fresh from the block since pre-shredded cheese has anti-caking agents that can make the spread grainy. Use full-fat mayo, add a splash of the pimento juice for extra flavor, and if you like it extra smooth, a little cream cheese helps too. Letting the mixture rest in the fridge for a bit before serving also helps everything blend together beautifully.
What are pimentos, and are they the same as red bell peppers?
Pimentos are a specific variety of sweet red pepper that’s milder, sweeter, and a bit more flavorful than a standard red bell pepper. The traditional jarred, diced pimentos give pimento cheese its signature flavor; you can substitute red bell pepper in a pinch, but it won’t taste quite the same.
What bread is best for a pimento cheese sandwich?
Soft white sandwich bread is the classic choice for a pimento cheese sandwich, and it’s even what they serve at Augusta National Golf Club during The Masters Tournament. Wheat or brioche-style bread also works well, but avoid crusty or dense loaves that overpower the filling. For a toasted version, brioche or soft white bread holds up nicely in the skillet.
More Easy Lunch Recipes
Pimento Cheese Sandwich
Ingredients
For the Pimento Cheese:
- 1 lb. sharp cheddar cheese, freshly grated from the block
- 1 (4-ounce) jar diced pimentos, not drained
- 1 cup mayonnaise
- Kosher salt and ground black pepper, to taste
For the Sandwiches:
- 8 slices soft sandwich bread (white, wheat, or brioche-style)
- Softened butter or mayonnaise, for spreading on the bread (optional)
Optional Toppings (choose one or two):
- Dill pickle slices or sweet pickle chips
- Tomato slices
- Crisp bacon
- Lettuce
Instructions
Make the Pimento Cheese:
- Place the freshly grated cheese in a large mixing bowl.
- In a separate bowl, stir together the diced pimentos (with their juice) and mayonnaise until combined.
- Pour the mayo mixture over the cheese and fold together until evenly coated. Season with salt and pepper to taste.
- For best results, cover and refrigerate for at least 30 minutes before serving. The spread keeps in an airtight container in the fridge for up to 3-4 days.
Assemble the Sandwiches:
- Lay the bread slices out on a clean work surface. If desired, lightly spread softened butter or mayonnaise on one side of each slice.
- Spoon about ½ cup of pimento cheese onto 4 slices of bread and spread evenly, all the way to the edges. Add any optional toppings.
- Top with the remaining bread slices. Slice in half and serve.
For a Toasted Pimento Cheese Sandwich:
- Heat a skillet over medium-low heat. Butter the outside of each assembled sandwich.
- Cook for 2-3 minutes per side, until the bread is golden brown and the filling is warmed through.
Notes
- Grate your own cheese. Pre-shredded cheese is coated in anti-caking agents that prevent smooth binding. Freshly grated from the block makes the spread noticeably creamier.
- Don’t drain the pimentos. The juice from the jar adds flavor and helps achieve the right consistency.
- Mayonnaise matters. Duke’s is the traditional Southern choice and worth using if you can find it. Any full-fat mayo works well.
- Make it ahead. The pimento cheese tastes even better after a day in the fridge as the flavors meld. Make the spread up to 3-4 days in advance.
- Assemble fresh. For the best texture, spread onto bread just before serving. Pre-assembled sandwiches can get soggy.
- Soft bread is key. White sandwich bread is traditional; brioche adds a little richness. Avoid crusty or dense bread that overpowers the filling.
- Cream cheese variation: For an even creamier, richer spread (closer to Masters/Augusta-style pimento cheese), reduce the cheddar slightly and add 4 ounces of softened cream cheese. Mix it in with the mayo and pimentos before combining with the cheddar.
- Onion or garlic powder: Many traditional recipes add ¼ teaspoon of onion powder or a pinch of garlic powder for extra depth. Optional, but worth trying.
- Toasted version tip: Use medium-low heat so the outside browns evenly without burning before the filling has time to warm through.
- Freezing: Pimento cheese does not freeze well. The mayo and cheese tend to separate when thawed, affecting both texture and flavor. Make only what you’ll use within a few days.
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