Pimiento Cheese Spread
By
Cheryl Miller
@traflet
5
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.
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)
How to Make Pimiento Cheese Spread
- 1If 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.
- 2Shred the cheese into a large-ish bowl; drain the roasted pimientos, saving the juice on the side. Combine cheese and drained pimientos.
- 3In 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.
- 4Spread 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.
- 5This stuff is also great spread onto celery stalks. Very "Fifties."
