Pimento and Cheese

getting started

getting started

I was first introduced to pimento and cheese when Scott and I lived in North Carolina.  I was working an overtime shift at my PT job at White Barn Candle (with an adjoining Bath&Body Works) and was on a short 15minute break.  I was starving and for some reason that is escaping me now, we had food in the back.  Someone brought in pimento and cheese sandwiches and I inhaled two of them.  I thought they were really good and told Scott all about them when he came to pick me up that night.

I started making them and fiddling around with recipes.  Turns out that Scott is pimento and cheese’s number one fan.  I’m surprised that he likes them so much because there’s not really much too them.  Another surprise?  I don’t really care for them. :p  I guess it was just the fact that I was starving and my blood sugar was too low when I had them the first time.  I can eat one sandwich with a little bit of spread, but that’s about it.  Otherwise it’s just not my bag.  But as I mentioned, my husband loves them and because I am a most fabulous wife, I make him his beloved pimento and cheese every so often.

Here’s my recipe and it’s so easy peasy, you can make this stuff in no time flat.

Andrea’s Pimento and Cheese

  • 8oz diced pimentos, drained
  • 1 3/4 C of shredded cheddar (use the good stuff)
  • 3 TBSP of mayo
  • 1/2 TBSP of spicy grainy mustard
  • 1 tsp of worcestershire sauce
  • 1 TBSP of buffalo sauce
  • Salt and pepper to taste
  • Pinch of red pepper flakes

In a medium sized mixing bowl, place all ingredients and combine.  Refridgerate for at least an hour.  Spread on crackers, use as a dip for veggies, or make sandwiches.  Enjoy!

Pimento and Cheese

Pimento and Cheese

As I mentioned in the recipe, spring for the good cheddar and grate it yourself.  The cheese and pimentos are the main ingredients in this dish so it makes sense to use quality ingredients.  However, that doesn’t mean you have to, so feel free to use the cheese you have on hand.  Scott and I both actually prefer our sandwiches to be grilled.  Since this is a mayo based spread, it will get runny on you if it gets too hot.  Make sure the skillet is hot (medium heat) and make this sandwich like you would make a grilled cheese.  Only flipping sooner so the filling doesn’t run out everywhere.

See, I told you this was easy!  Now if you are a pimento and cheese lover, get yourself some!  And make sure you have some sweet tea to go with it!

Have fun guys!  And remember, always play with your food!

P.S. Sorry there’s no picture of it in a sandwich. Scott was too busy inhaling them. :p  The next time I make this, I’ll update this post with a sandwich picture.

4 thoughts on “Pimento and Cheese

  1. Mmmmm…I love pimento and cheese! They sell it where I am in Wyoming, but it’s a mushy, mayonnaisey mess. Yours looks interesting – not traditional, but with good looking flavor combos. Thanks for posting!

  2. I accidentally bought a jar of pimentos and have been trying to figure out what to do with them. Making a cheese spread out of it is an interesting idea! I’ve never had them like that before.

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