Pimento Cheese Sandwich

Ingredients

Equipment Needed

• •Box grater with large holes
• •Large mixing bowl
• •Sturdy fork or wooden spoon
• •Fine-mesh strainer

Instructions

1. 1

   Grate the cheese properly

   Using the large holes of a box grater, grate both cheddars into a large bowl. The cheese should be cold from the refrigerator. Cold cheese grates cleanly; room temperature cheese clumps and sticks. You want long, distinct shreds that will give the finished spread texture, not a paste.

   Never use pre-shredded cheese from a bag. The anti-caking powder coating prevents proper binding and creates a grainy, dry spread. This single substitution will ruin everything.
2. 2

   Prepare the pimentos

   Drain the pimentos thoroughly, pressing them gently against the strainer to remove excess liquid. Moisture is the enemy of pimento cheese. Wet pimentos will thin your spread and cause it to weep in storage. Pat them dry with a paper towel if they still seem damp.

3. 3

   Build the base

   Add the softened cream cheese and mayonnaise to the grated cheddar. Using a sturdy fork or the back of a wooden spoon, mash and stir until the mixture begins to come together. The cream cheese should break down and coat the cheddar shreds, while the mayonnaise provides moisture and tang. Work it for a full minute. You want some texture remaining, not a homogeneous paste.

   Some cooks use a stand mixer for this step. I prefer the hand method. It gives you control over the final texture and prevents overworking into mush.
4. 4

   Season and fold

   Add the Worcestershire sauce, cayenne, garlic powder, black pepper, and salt. Fold everything together until evenly distributed. Now add the drained pimentos and fold gently, just enough to incorporate them throughout. The finished spread should be creamy but with visible cheese shreds and pimento pieces.

5. 5

   Rest for flavor development

   Cover the bowl tightly with plastic wrap and refrigerate for at least one hour, preferably overnight. This resting period is not optional. The flavors need time to meld, the Worcestershire to penetrate, the cayenne to bloom. Freshly made pimento cheese tastes like its separate ingredients. Rested pimento cheese tastes like the South.

   Taste after resting and adjust seasoning. The cold dulls perception of salt, so the spread may need a touch more than you expect. The cayenne should provide warmth in the finish, not heat on the tongue.
6. 6

   Bring to spreading temperature

   Remove the pimento cheese from the refrigerator twenty minutes before assembling sandwiches. Cold spread tears soft bread. At cool room temperature, it will be firm enough to hold its shape but pliable enough to spread without resistance.

7. 7

   Assemble the sandwiches

   Lay out your bread slices. Spread a generous quarter-inch layer of pimento cheese on each of four slices, taking it all the way to the edges. Do not skimp. A thin layer makes for a sad sandwich. Top with remaining bread slices and press gently to adhere. Slice on the diagonal if serving at home, straight down the middle for a packed lunch.

Chef Tips

• •The blend of sharp and extra-sharp cheddar creates depth. Sharp provides body, extra-sharp brings the tangy bite that makes people ask for your recipe. Some cooks add a handful of mild cheddar for creaminess, but I find it dulls the character.
• •Duke's mayonnaise is the traditional choice throughout the South. It contains no sugar, only egg yolks, vinegar, and oil. Hellmann's works in a pinch, but avoid anything labeled 'salad dressing' or any mayonnaise that lists sugar in the first five ingredients.
• •For a spicier version in the style of South Carolina, add a tablespoon of drained pickled jalapeños, minced fine. For Kentucky-style, stir in a teaspoon of grated sweet onion. Georgia cooks sometimes add a splash of hot sauce. All are valid traditions.
• •This spread keeps refrigerated for up to one week and actually improves over the first three days. Make it on Thursday for a Saturday picnic.
• •Beyond sandwiches, use this spread to stuff celery stalks, top hamburgers, fill deviled eggs, or serve as a dip with sturdy crackers. It also melts beautifully into grits or atop a hot biscuit.

Advance Preparation

• •Pimento cheese can be made up to one week ahead and stored refrigerated in an airtight container. The flavor improves over the first three days.
• •For packed lunches or picnics, assemble sandwiches up to four hours ahead. Wrap tightly in wax paper, then in a kitchen towel to insulate. Store in a cooler with ice packs below, never directly touching the sandwiches.
• •If transporting in warm weather, freeze juice boxes overnight and pack them around your sandwiches. They'll keep everything cold and be thawed by lunchtime.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)