Here’s an easy summertime recipe, perfect for making sandwiches to tote along on whatever adventure you’re setting out upon. Where I grew up, everyone had their own family recipe for pimento cheese and pimento cheese sandwiches were in everybody’s cooler at the lake or picnic in the park. I shared two versions of pimento cheese in the cookbook I worked on with my old boss Kix Brooks (“Cookin’ It With Kix” Harper Horizon, 2016). Here’s one of those for you to try now.
Cheddar, Cheddar Pimento Cheese
Makes 6-8 servings
-1 block sharp white cheddar cheese, diced into small cubes
-1 block sharp cheddar cheese, diced into small cubes
-1 small jar red pimentos, drained and chopped
-Mayonnaise, to taste
-Small pinch cayenne pepper, optional
The only time consuming task in making this recipe is dicing the cheese into small cubes. You could grate it instead but, in my opinion, it’s much better in little square chunks and the chunks are less likely to clump together when you’re mixing.
Place diced cheese into a mixing bowl and add the strained pimentos. Mix in a dollop or two of mayo, stir and taste. The idea is to bring the mixture together into something you can spread. Then you take a taste and trust your taste buds. If you want more mayo, go for it. If you like it just the way it is, then leave it be. Add cayenne or whatever seasonings you prefer and mix well.
Make a nice sandwich or place in a pretty dish and serve with crackers or veggies on the side.
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