If you haven’t tried homemade pimento cheese sandwiches yet, you’re missing out!
They were made famous by The Masters golf tournament in Augusta, but they’re so easy to make at home!
Soft white bread gets slathered with a creamy spread of sharp cheddar, pimento peppers, mayo, and spices.
Creamy, tangy, and spicy, this Southern delicacy is nothing but good old down-home comfort food!
Why You’ll Love This Pimento Cheese Sandwiches
Quick & Easy: You can assemble these sandwiches in minutes with little effort. Perfect for quick meals or impromptu gatherings.
Southern Charm: A Southern classic, this sandwich is nostalgic comfort food at its finest. Kids and adults both love it!
Versatile Spread: How else can you use this spread? Oh, let me count the ways! Enjoy it as a party dip, burger topping, grilled cheese filling, and more.
Make-Ahead: You can easily prepare this Southern spread in advance. Then, assemble the sandwiches when ready to serve.
Ingredients
- Soft White or Wheat Bread: Soft white bread is traditional. You can also use whole wheat sandwich bread.
- Sharp and Mild Cheddar Cheese: Sharp and mild cheddar create a balanced, full-bodied flavor. Use freshly grated for the best flavor.
- Mayonnaise: For binding all the ingredients together while adding a rich, creamy texture. Duke’s is a classic, but you can use any brand.
- Diced Pimentos: The star of the spread! These sweet and mild peppers add a piquant flavor to the dip. Use jarred for convenience.
- Cream Cheese: An optional addition that adds an extra layer of irresistible creaminess.
- Dijon Mustard: A small dollop for a little bit of bite.
- Seasonings: Garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper.
- Hot Sauce: Add a dash for a spicy kick.
How to Make Pimento Cheese Sandwiches
For lunch, snack, picnic, or party appetizer, these simple sandwiches are great for a quick bite.
Seriously, you can throw them together in no time!
1. Combine. Combine the shredded sharp cheddar, mild cheddar, and cream cheese in a bowl. Add the mayonnaise, drained pimentos, Dijon mustard, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper. Stir until combined.
2. Adjust. Taste and adjust the seasoning if needed.
3. Assemble. Spread the pimento cheese mixture onto one slice of bread, about 1/4-inch thick. Top with another slice of bread.
4. Serve. Slice the sandwich diagonally. Serve immediately.
Tips for the Best Pimento Cheese Sandwiches
Elevate your comforting sandwich with these tips.
- Put in some elbow grease. For the best flavor and texture, use freshly grated cheddar. Pre-shredded cheese has additives and doesn’t mix as easily.
- Swap the bread. Elevate your sandwich by using artisanal bread. Brioche, crusty sourdough, or a French baguette are some ideas.
- Tailor the spices. Use more or less cayenne pepper and hot sauce to suit your taste.
- Let it chill. Refrigerate the spread for 1-2 hours. That way, the flavors have more time to meld.
- Fire up the grill. For a toasted version, lightly butter the bread and cook the sandwich in a skillet until golden and crispy, like a grilled cheese.
- Try tasty add-ins. Try mixing in diced jalapeños, crispy bacon bits, or chopped pecans for added flavor and crunch.
- Make them a meal. Serve with potato chips, pickles, tomato soup, or a fresh garden salad.
How to Store
For optimal texture, it’s best to store the spread separately and assemble the sandwiches just before serving. And while you can freeze the spread, I don’t recommend it. The texture will change when it thaws.
To Store: Place the pimento cheese spread in an air-tight container. Refrigerate for up to 5 days. You can also place leftover sandwiches in an air-tight container. Refrigerate for up to 2 days.
To Freeze: Place the leftover spread in an air-tight container. Freeze for up to 3 months. Thaw in the refrigerator before eating.
Pimento Cheese Sandwiches
4
servings10
minutes672
kcalMake the famous pimento cheese sandwiches from The Masters at home! The blend of three cheeses, pimentos, and Dijon mustard is such a treat!
Ingredients
- For the Pimento Cheese Spread:
2 cups sharp cheddar cheese, shredded (preferably extra sharp)
1 cup mild cheddar cheese, shredded
1 tablespoon cream cheese, softened (optional for extra creaminess)
1/2 cup mayonnaise (Duke’s is traditional in the South)
1 (4 ounce) jar diced pimentos, drained
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon smoked paprika
Salt and pepper to taste
Dash hot sauce (optional)
- For the Sandwich:
8 slices soft white or wheat bread (brioche or sourdough works well too)
Instructions
- In a large mixing bowl, combine the shredded sharp cheddar, mild cheddar, and cream cheese (if using). Add the mayonnaise, drained pimentos, Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), smoked paprika, salt, and pepper.
- Stir until well combined. For a smoother texture, mix with a hand mixer, but it should still have some texture. If you prefer chunky, fold gently by hand. Taste and adjust the seasoning with more salt, pepper, or hot sauce as desired.
- Spread a generous amount of the pimento cheese mixture onto one slice of bread, about 1/4-inch thick. Top with another slice of bread to create a sandwich.
- Slice the sandwich diagonally for a classic presentation. Serve immediately and enjoy!
Notes
- Chill the spread. Refrigerate the pimento cheese spread for 1-2 hours to allow the flavors to meld, if you have time.
Would like to see comments from others who made this
Hi, David!
This is a relatively new recipe to the site, so it doesn’t have any reviews or comments yet.
But I made it shortly after it went up. (I always try to make as many of Kim’s recipes as I can so I can better respond to people’s comments.) I really enjoyed it! I put a bit less than the recommended amount of Dijon because I’m just not a huge fan. And I used the optional cayenne because I love heat but DID NOT use the optional hot sauce, as I don’t like the sourness it sometimes imparts.
I thought it was quite good. My grandmother and I had them together. She said it could have been a bit tangier (could have been my fault for using less Dijon), but overall, she and I both really enjoyed them.
Haven’t made this, yet. But I made the Sun-dried tomato chicken pasta last night and it was heavenly. I went a little heavier on the S&P and the Italian Seasoning than I would normally use and it was just fabulous. It’s a tie with the Bruschetta chicken.
Oh, I LOVE the sun-dried tomato chicken pasta. It’s SOOOOOOOOOO good.
I hope you enjoy the pimento cheese sandwiches just as much! 🙂