Pimento Cheese Sandwich Recipe

A plate with three halves of pimento cheese sandwiches, potato chips, and pickles, with lettuce and more chips scattered on the marble surface.

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A classic Southern pimento cheese sandwich with hand-shredded sharp cheddar, Monterey Jack, cream cheese, and pimentos on soft white bread. Served cold the traditional way or griddled in butter for a warm, melty version.

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Sandwich

Cuisine: American, Southern

Keyword: grilled pimento cheese sandwich, homemade pimento cheese sandwich, pimento cheese sandwich, pimento cheese sandwich recipe, pimento cheese tea sandwich

Servings: sandwiches

Calories: 596kcal

Author: Chef Jenn

Ingredients

For the pimento cheese filling:

1½ cups sharp cheddar cheese finely shredded (by hand)
½ cup Monterey Jack cheese finely shredded (by hand)
4 ounces cream cheese softened to room temperature
⅓ cup mayonnaise
1 jar pimentos (4 ounces) diced, drained well
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste

For the sandwiches:

8 slices soft white sandwich bread or rye, wheat, or sourdough
butter softened, for toasting (optional)

Instructions

In a large bowl, beat the softened cream cheese and mayonnaise together until completely smooth, with no lumps.
Fold in the shredded cheddar and Monterey Jack gently, keeping the cheese in recognizable shreds.
Drain the pimentos thoroughly. Fold in with the garlic powder and onion powder.
Season with salt and pepper to taste.
Let the filling rest at least 20 minutes to firm up before assembling.
Spread a generous layer of filling on 4 slices of bread, all the way to the edges. Top with the remaining 4 slices.
For cold sandwiches: slice on the diagonal and serve.
For griddled sandwiches: butter the outside of each sandwich. Cook in a skillet over medium-low heat about 3 minutes per side, until golden brown and the cheese has melted through.

Notes

Recipe Card Tips

Use less mayo and more cream cheese than a standard pimento cheese dip. A sandwich filling needs to be tighter and firmer so it holds its shape rather than squeezing out the sides.
Let the filling rest for 20 minutes before building.
Spread the filling edge-to-edge, not just the middle. A pimento cheese sandwich with a bare half-inch of crust on every side tastes dry and disappointing.

Nutrition