Pimento Cheese Sandwich Recipes

Steps:

• In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula.
• Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use. Spread between 2 slices of bread.
• In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
• With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.

Steps:

• For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
• For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
• Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
• Reserve any remaining pimento cheese in the refrigerator for up to 3 days.

Steps:

• Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
• Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
• In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
• What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

Steps:

• Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayonnaise, 3 tablespoons chopped pimentos, 2 tablespoons grated onion, 1 teaspoon yellow mustard and 1/8 teaspoon cayenne pepper. Season with salt and black pepper. Spread on white bread.

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Steps:

• Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl.
• Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices.

Steps:

• Finely grate the cheese and transfer to a food processor. Add the peppers, mayonnaise, brine and garlic. Season with salt, pepper and hot sauce. Pulse until slightly chunky.
• Top half of the bread slices with 2 slices tomato, 1 leaf of lettuce and 1/4 cup of the cheese mixture. Top with the remaining bread. Cut into triangle quarters and serve.

Steps:

• Allow cheese to get to room temperature before making.
• Drain pimentoes well and finely chop.
• Blend cheese, mayonnaise, prepared mustard and hot sauce.
• Fold in pimentoes.
• Keep refrigerated.