Pimiento Cheese Spread

Cheryl Miller

By
@traflet

It's been several years since I moved from Kansas to the Pacific Northwest. There are some distinct differences in the foods here, and I have adapted pretty well. But when I have a craving for a Pimiento Cheese sandwich, it's really frustrating to realize that no stores in my area sell the spread, which is as common as potato salad back home in Kansas! I finally found an online recipe that adapted well to match my memory of home.


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

8 oz
sharp cheddar cheese
2/3 c
chopped roasted pimiento (or a 4-oz jar, drained -reserve the juice)
1/4 c
greek yogurt (plain)
2 Tbsp
mayonnaise
1 Tbsp
pimiento juice
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
dry mustard
1/2 tsp
paprika
1/2 tsp
honey
1/4 tsp
salt
1/8 tsp
black pepper
1 pinch
cayenne (optional)
1 lb
bacon (optional)

Directions Step-By-Step

1
If you plan to add bacon to your sandwich, get it started first, and fry it up crisp. After draining on paper towels, crumble coarsely and set aside.
2
Shred the cheese into a large-ish bowl; drain the roasted pimientos, saving the juice on the side. Combine cheese and drained pimientos.
3
In a small bowl, combine the yogurt, mayo, honey, spices and 1 Tbsp of the reserved pimiento juice. Mix well and add to the cheese bowl.
4
Spread on white bread and add a handful of bacon; place another bread slice on top and your sandwich is ready! If you want to make it fancy, cut off the crusts and slice sandwich into "finger" portions. Or stick a pimiento-stuffed olive on top with a toothpick. Or butter the breads and brown on a griddle before adding the filling.
5
This stuff is also great spread onto celery stalks. Very "Fifties."

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern