Pimento Cheese

Pimento Cheese

One of Mom’s staples was a pimento cheese sandwich. And like a little black dress, she would dress it up or down depending on the social occasion. When friends came for bridge, she’d cut the bread into circles, spread pimento cheese on a bread round, and top it with another bread round. Then, she’d skewer an olive onto a frilled toothpick and pierce it, dead center, into the sandwich.

After an afternoon of bridge and several vodka gimlets, she’d make the same pimento cheese sandwich for us kids, though she’d skip the olive and omit the circle shape. One thing she always did when she made those sandwiches was to remove the crust, gimlet or no gimlet.

Growing up, I had a Pimento Cheese sandwich every day for lunch, which was my primary source of calcium and protein. I’ve tasted many versions of this spread through the years, some remarkable and some best forgotten. I am what I am today – the good and the bad – because of Pimento Cheese.

Mom made her recipe using processed Cheddar (it was the only “Cheddar” available to her), but these days I much prefer the rich flavor a good farmhouse Cheddar provides. My favorite pimento cheese is also made with homemade, lemony mayonnaise; making this from scratch was my father’s contribution to the recipe.

As a child, I had no idea that pimento was red pepper; I thought it was a condiment used exclusively in pimento cheese recipes.

It came as a shock when my mom shared the pimento facts of life; that they’re actually a variety of sweet red chili pepper. I still prefer my version of the truth: bottled pimentos are a special condiment used exclusively for pimento cheese sandwiches.

Today, chefs in the most fashionable restaurants have their own unique twist on this Southern regional food. They roast their own peppers, substitute creme fraiche for mayonnaise, for example, and season the spread with chipotle powder or smoked paprika. The bread they use is always moments from the oven, crusty and dense with yeasty flavor.

The bread Mama used was soft, plushy and white, surrounded with a thin caramel line she referred to, with disdain, as “the crust”. Switching out that bread for a fresh-baked artisan loaf was the only change I made to her simple recipe.

I initially left the dense, chewy crust on the bread – my favorite part. The crust-on version, however, did not taste as memory recalled. So I cut off the crust, bit into the sandwich again, and made a sound of pleasure only spirits are privy to hear.

Recipe: Pimento Cheese


  • 1/3 cup of your favorite mayonnaise (homemade mayonnaise recipe below)
  • Worcestershire sauce
  • Ground cayenne pepper
  • 2-3 tablespoons diced pimentos or roasted red peppers
  • 2 tablespoons minced scallions
  • 2-3 tablespoons chopped fried bacon (optional)
  • 1/2 pound extra sharp Cheddar cheese, freshly grated
  • Chopped pecans or crumbled bacon always a savory addition


  1. Combine  mayonnaise with a dash Worcestershire sauce and dash of cayenne. Stir in  2 tablespoons of pimentos or roasted red peppers  and 1 tablespoon scallion and combine.
  2. Stir in Cheddar. Taste and add additional scallion and red pepper or pimento to taste. Plus pecans or bacon, if desired.
  3. Refrigerate 3 hours to allow flavors to combine. May be made up to 48 hours in advance of serving.

Time: 15 minutes

Number of servings (yield): 2 cups (4-6 single-layered sandwiches)

Copyright © Peggy Lampman’s dinnerFeed.


Recipe: *Homemade Mayonnaise Ingredients


  • 3 large eggs
  • 3 cups canola or vegetable oil
  • 3 tablespoons lemon juice
  • Dash Worcestershire Sauce
  • Cayenne pepper


  1. Place eggs in food processor bowl or blender. Add 1/4 cup oil.
  2. Turn on processor or blender and slowly pour remainder of oil into bowl, in a slow, steady stream. Turn off processor and add lemon juice and Worcestershire sauce to bowl. Pulse to combine, and add kosher salt and additional Worcestershire and cayenne to taste. Refrigerate until ready to use.

Copyright © Peggy Lampman’s dinnerFeed.

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