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A timeless Southern classic, Pimento Cheese Sandwich is a blend of creamy, tangy, and subtly spicy flavors sandwiched between two thick slices of bread. Enjoy this simple and filling sandwich for lunch with a side of chips!
Why You’ll Love This
- No-bake, chilled recipe. In the heat of summer, the last thing you want is a hot sandwich. This pimento cheese sandwich is a savory, not too heavy, and flavorful option for those sunny days. The chilled cheesy interior will cool you right down! It’s perfect to pack for the pool or a picnic.
- Taste of tradition. Pimento cheese is at the heart of Southern cuisine and a staple at Southern gatherings. This sandwich is a nod to that traditional, classic ingredient while giving it a fun way to eat this delicious spread.
- Versatile and customizable. This sandwich recipe allows you to craft your own sandwich whether it means adding more spice to the spread or using a different kind of bread. Make this sandwich your own and experiment with all the various ways to make it!
What is pimento cheese?
Contrary to popular belief, pimento cheese is not actually a type of cheese! Pimento cheese is a spread or dip that is traditionally made with cream cheese, cheddar cheese, mayonnaise, and pimento peppers.
What’s in a Pimento Cheese Sandwich?
- Cream cheese – make sure this is at room temperature so it’s easier to mix.
- Hot sauce
- Mustard powder
- Garlic powder
- Salt and pepper
- Diced pimento peppers – you can find these jarred and you’ll want to drain them so you won’t have any liquid in the mixture.
- Cheddar cheese – shredded and preferably grated yourself, but totally fine to buy the ones in a bag too.
- Thick white sandwich bread – I like to buy a loaf and slice the bread myself to my desired thickness, but there are also some bakeries that have thick bread that is already pre-sliced. Kind of like Texas toast thickness. It just gives the sandwich more volume and oomph. If you’re feeling ambitious, make this honey oatmeal bread to pair with this sandwich. The subtly sweet flavor of the bread is so good with the savory pimento cheese.
- Freshly grate your cheese. If you’re making pimento cheese from scratch, then you’ll want to freshly grate your cheese for the best texture. Pre-shredded cheese often has a coating on it to prevent it from sticking and clumping in the bag. It can be a little off-putting and alter the taste a bit.
- Use thick bread. I personally like using thick slices of bread for my pimento cheese sandwiches. It gives it volume and holds everything together slightly better than thin slices of bread. If you can, buy a whole loaf and slice the bread yourself to ensure the desired thickness!
- Keep the spread chilled. It’s easier to spread the filling when it’s chilled as opposed to room temperature.
Pimento Cheese Sandwich Variations and Substitutions
- Add bacon for a smoky flavor to the pimento cheese spread.
- Swap the mayonnaise for Greek yogurt to keep it lighter and give the recipe more tang.
- Splash a little pickle juice or white vinegar if you want additional tang to the pimento cheese.
- Experiment with different cheeses such as pepper jack or Colby jack cheese instead of cheddar cheese.
- If you can’t find pimento peppers, you can substitute with jarred roasted bell peppers and dice them for a similar flavor profile.
This sandwich is best eaten day of and within a couple hours of making it. You can save the spread/filling in a covered bowl in the refrigerator for up to 3 days. I wouldn’t assemble the sandwiches until right before you’re about to eat or serve them.
What to Serve with a Pimento Cheese Sandwich
This sandwich is best served with a side of chips or fries. If you’re ambitious, my pickle chips offer a great addition as well. I also enjoy washing this sandwich down with a Gin and Tonic for a refreshing meal!
Pimento Cheese Sandwich
- 8 ounces (227 g) cream cheese, softened to room temperature
- ½ cup (112 g) mayonnaise, plus more for toasting the bread, if desired
- 1 tablespoon hot sauce, we used Frank’s red hot
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 ounce (227 g) jar of diced pimento peppers, drained
- 2 cups (226 g) shredded cheddar cheese
- ¼ cup (10 g) chives, finely chopped
- 12 slices white sandwich bread
- Add cream cheese and mayo to a mixing bowl and beat with an electric mixer until smooth.
- Add in the hot sauce, salt, mustard powder, garlic powder, pepper, pimentos, cheese and chives and continue mixing until well incorporated.
- Heat a skillet over medium. Spread mayo (or butter) on both sides of each slice of bread. Toast for 2-3 minutes on one side, until golden brown, then flip and toast the other side.
- Alternatively, you can dry toast the bread in a toaster.
- Assemble 6 sandwiches with toasted bread and pimento cheese filling and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.