Northern Pimiento Cheese Sandwiches

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 1


  • 12 oz extra sharp cheddar cheese
  • 6 oz roasted piquillo peppers
  • 4 cloves garlic
  • 1/2 cup Hellman’s mayonnaise
  • 2 slices good sandwich bread, ideally French farmhouse bread
  • 1 TBSP butter


  1. Break cheese into large chunks and put into food processor. Pulse until pebble sized.
  2. Add peppers and garlic. Process until everything is finely chopped.
  3. Add mayonnaise and process until smooth. (I don’t like that. I would leave it a bit un-smooth)
  4. Lightly butter both sides of bread and preheat a cast iron skillet.
  5. Toast bread.
  6. Spread about 1/3 c. cheese mixture onto one of toasted bread slices.
  7. Toast both sides of bread, and melt cheese mixture in between.

Notes: I saw this recipe somewhere and thought “This is what northern people eat and think they are eating southern food.” I’ve yet to try it but I want to. Hence my saving it here. I’m really skeptical about making the pimiento cheese mixture so smooth, and also the melting of it. One of the best things about a pimiento cheese sandwich is the coldness of the mayonnaise and pimiento cheese with the cool smooth white bread.

Recipe Origin:  No idea.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s