Pimento Cheese Sandwich
A creamy, tangy Southern classic made with sharp cheddar, sweet pimento peppers, and a touch of spice. Spread generously between slices of soft bread and griddled until golden and crisp on the outside with a melty, rich center.
For 4 servings
- prep
Grate the cheese and drain the pimentos.
1.Grate the block of sharp cheddar on the large holes of a box grater into a mixing bowl.2.Drain the pimentos well and finely dice them into small pieces.3.Pat the diced pimentos dry with a paper towel to remove excess moisture.TIPPre-shredded cheese won't melt as smoothly — always grate your own from a block. - mix
Mix the pimento cheese spread.
1.Add the diced pimentos, mayonnaise, softened cream cheese, cayenne, garlic powder, onion powder, salt, and black pepper to the grated cheddar.2.Fold everything together with a spatula until evenly combined and creamy.3.Taste and adjust seasoning if needed.TIPLet the spread rest 10 minutes in the fridge before assembling — the flavors marry better. - assemble
Assemble the sandwiches.
1.Lay out 4 bread slices and spread a generous layer of pimento cheese on each.2.Top with the remaining 4 bread slices to form 4 sandwiches. - fry · ~6 min
Griddle the sandwiches until golden.
1.Spread softened butter on the outside of each sandwich.2.Heat a griddle pan or cast-iron skillet over medium-low heat.3.Place sandwiches on the pan and cook 2-3 minutes per side until golden brown and the cheese begins to melt.4.Press gently with a spatula as they cook for even browning.TIPMedium-low heat is key — the bread needs time to crisp while the cheese slowly melts. High heat burns the bread before the center warms. - serve
Slice and serve hot.
Transfer the sandwiches to a cutting board. Slice each diagonally and serve immediately while the center is still warm and melty.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate your own sharp cheddar from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- 2Pat the diced pimentos thoroughly dry with paper towels to avoid a watery spread that makes bread soggy.
- 3Let the pimento cheese rest in the fridge for 10 minutes after mixing so the flavors meld and the spread firms up.
- 4Cook the sandwiches over medium-low heat — high heat will burn the bread before the cheese has a chance to melt.
- 5Press gently with a spatula while griddling to ensure even browning and a crispy crust.
- 6Store leftover pimento cheese in an airtight container in the fridge for up to 5 days; bring to room temperature before spreading.
Adapt it for your goals.
Spicy Pimento Cheese
Add 1–2 finely diced jalapeños or a teaspoon of hot sauce to the spread for those who crave extra heat and a smoky kick.
Bacon Pimento MeltBacon Pimento Melt
Layer 2–3 crispy bacon strips inside the sandwich before griddling; the salty, smoky crunch complements the creamy cheese beautifully.
Herb & Garlic PimentoHerb & Garlic Pimento
Stir in 1 tablespoon of chopped fresh chives or parsley and an extra pinch of garlic powder for a brighter, more aromatic spread.
Open Faced Broiled VersionOpen-Faced Broiled Version
Spread the pimento cheese on thick bread slices, top with a tomato slice, and broil until bubbly and golden for a warm, open-faced sandwich.
Why this is on our healthy list.
Rich in Calcium
Sharp cheddar cheese provides a good amount of calcium, essential for strong bones and teeth.
Contains Vitamin C
Pimiento peppers contribute a small amount of vitamin C, which supports immune function and skin health.
Source of Probiotics
Fermented ingredients like the vinegar brine in pimientos and the live cultures in natural cheese can support gut health.
Moderate Protein Content
Each sandwich offers a modest protein boost from the cheese and eggs in the mayonnaise, helping with satiety.
Frequently asked questions
You can, but the spread will be less creamy. Pre-shredded cheese is coated with starch and cellulose to prevent clumping, which inhibits smooth melting.
