. . . (layers_of_eli) wrote in cooking,
. . .

Simple Sandwich Spreads: Pimento Cheese (and a link to Olive Cream Cheese)

I LOVE pimento cheese and sometimes I get the biggest craving for a pimento-cheese-on-white-bread sandwich and a Coke. I have realized that homemade pimento cheese is VASTLY superior to the weird-orange store-bought kind (don't get me wrong, I love that crazy neon stuff too), and I've spent quite awhile perfecting the recipe!

This is simply the best pimento cheese ever: extra sharp cheddar, pimentos, perfect seasoning, and a jalapeño kick! Making this in the food processor will result in a more puréed condiment, while mixing by hand will leave things textured. I prefer the latter for presentation's sake, but the former when I'm in a hurry. Either way, this pimento cheese is ALWAYS better after being allowed to sit and meld in the fridge for a day before serving.

If you want to click over to the blog, I also include a recipe for Olive Cream Cheese in honor of a friend, Edward, who just passed away. It was his nostalgic childhood favorite.

What's your favorite simple sandwich?

Hot Pimento Cheese

Recipe by: Willow Bird Baking
Yield: 3 cups

3 ounces cream cheese, room temperature
3 cups grated extra sharp cheddar
½ cup Hellmann’s mayonnaise
1 teaspoon Frank's Red Hot Sauce
1 medium jalapeño, chopped finely with seeds removed
¼ teaspoon McCormick’s roasted garlic salt (or regular garlic salt if you can’t find it)
pinch of ground pepper and extra salt to taste
3 tablespoons pimentos, smashed

In a food processor: Mix the cream cheese until fluffy. Add 2 cups of the cheese, mayonnaise, jalapeño, garlic salt, pepper, and smashed pimentos and mix until combined. Remove the pimento cheese to a medium bowl and fold in the last 1 cup of shredded cheese. Cover and chill in the fridge overnight before serving (if you're patient enough!)

By hand: Beat the cream cheese until fluffy. Beat in the mayonnaise, jalapeño, garlic salt, and pepper and beat until combined. Fold in the cheese and smashed pimentos until well combined. Cover and chill in the fridge overnight before serving (if you're patient enough!)

To grab the Olive Cream Cheese recipe, read about Edward, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, cookingupastorm
Tags: dairy: cheese, sandwiches and wraps
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