Pimento Cheese Sandwich

A classic Southern pimento cheese sandwich made with freshly grated sharp cheddar, tangy pimentos, and creamy mayo. Simple to make, endlessly satisfying, and even better when the spread has a little time to rest.

Course Lunch, Snack

Cuisine American, Southern

Keyword pimento cheese sandwich, pimento cheese sandwich recipe, Southern pimento cheese sandwich

Prep Time 20

Chilling Time 30

Total Time 50

Servings people

Calories 501kcal

Author Blair Lonergan

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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