One of our favorite sandwich spreads is pimento cheese. I loved it when I was a kid and the kid left in me still loves it, so we make it at least once a week.
Today we have a new young man helping Anthony in the yard and I asked him his choice of three sandwiches for lunch: ham, lettuce and tomato; egg salad (another favorite of ours) or pimento cheese. He thought a while and said he would go with the ham, but he loved cheese and he had never heard of cheese and pimentos in a sandwich... so, could he have a taste if it was not too much trouble.
How can you refuse such a nice request?
I took my "fixings" out and made it fresh.
Through the years of playing around with it, I have never measured anything, but approximate amounts follow.
We buy the cheese in the 32 ounce size block, but I use only half a block for the batch of spread
Plain & Simple Pimento Cheese Spread
1/2 a (32 ounce) block of medium sharp cheddar cheese
1 (4 ounce) jar sliced or diced or chopped pimentos
A quirt or two of Spicy Brown Mustard - or more, depending on my mood of the day
3 or 4 (or 5) turns of the peppermill - filled with the multicolored mix at the moment
Mayonnaise - enough to just barely bind the rest of the ingredients
I grate the cheese with my handy-dandy and very inexpensive, grater, using the larger holes. Add the pimentos, mustard, pepper and mayo and mix well.
You can also grate or process the cheese in the food processor, but I didn't like the "mushed" consistency I get when I do that.
Spread the mix on your bread as thick or as thinly as you prefer....and that's it! That is what I just had for lunch with a tall glass of c o l d, skim milk!
(c) Sonia R. Martinez -
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Comments: 58
Dalal, the cheese and onions sounds good to me too! - Like your new icon - I assume it is your dad?
Christine, thank you!
Deb, I don't necessarily associate this with Herb Alpert and the Tijuana Brass, but I sure did like his catchy music!!!
Yes, this is a timeless recipe and I have been eating it for more years than I care to remember.....and never tire of it! ;-))
Debbie, try it...you'll like it!
I make pimento cheese at least once every 3 weeks. I would love you to try my rendition. I use fresh pineapple with pimentos, SHARP cheddar, good mayo and lots of pepper. It is so yummy. I've been in DC with my darling grandbabies but wanted to make sure I got my input on pimento cheese :-)
I promise I will try the spread with pineapple next time.
Deb, Rumakis!!!! wow, that is definitely a throwback to the 60's party staple!
;-)))
Susan, I can't stand the store-bought one that comes in tubs.... I mentioned once to a friend who was playing hostess during one of my visits to her city how much I loved it, and she bought some from her supermarket....needless to say, I ate it with all the acommpanying sounds of enjoyment, but I thought it ghastly!!!
;-)
Now I'm home longing for rest ...but... er... gotta take "just a quick peek at Gather before bed"... well, Sonia... you've done it again. This Duck is H U N G R Y !
Going for some cheese and making sure I have all the ingredients for your recipe tomorrow!
(It's all your fault that I am a zillion pounds heavier since I joined Gather, you know that, doncha?.)
Wilma, you're very welcome
Dorine, yes, they are...my mom use to make it for us in Cuba and none of the other kids had ever tasted it....!
Dear Duck....do not blame it on me....Hmph.....! The nerve!
;-)))
Hope your friend in the hospital is doing ok and gets out soon...
My sister used to make the best pimento cheese, I miss living with her!
Funny comment Machiavelli!!!
Thanks for reading and commenting!
like things like this too. My aunt says to use whatever cheese you have, so it's good to try with other varieties.
Thanks!
Recently I made some for myself and concocted my own recipe. I use a 2 cup package of shredded cheese, green olives, cream cheese, and mayo. Also, I may add mustard or some other seasonings. I use a small 3 cup food processor to make it with. My pimento cheese recipe is what I would call a work in progress. It may get changed a bit each time I make it until I feel I have it just right.
Jacqueline, the versions from my childhood were made with the old fashioned meat grinder....but I prefer to shred the cheese with the larger hole part of my hand grater/mandolin. I love the texture it gives it and the bits of pimento have more 'bite' this way than if all the ingredients were ground together. I have never tasted it with olives and cream cheese in the mix.
the south loves their pimento cheese
lindatn
http://sandwichrecipes.gather.com/
ChrisJerri.....I can eat a pimento cheese sandwich everyday....! I remember reading and looking at pictures of your trails....Love it!!!
The next batch I am making for this week will be with ROASTED red pimentos....I can hardly wait to taste the difference!
"Roasted fresh red peppers will make a huge difference!!! "
and I just said they were not fresh.... in other words, I didn't roast them from fresh bells, I bought them in a jar already roasted.... ;-)
i have never been able to find a recipe for this
i used to buy this at the local deli.
since they've closed i haven;t been able to find this .
i am going to the store tomorrow to buy the things i need for this
thank you so much for this great recipe.