Pimento Cheese and Tomato Sandwiches
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Ingredients
- 8ounces cream cheese, softened
- 8ounces ounces sharp Cheddar, grated (2 cups)
- 1/2cup mayonnaise
- 1(8-ounce) jar pimentos, drained and minced (1 1/2 cups)
- 1jalapeño, seeded and diced
- 1teaspoon mustard powder
- 1teaspoon paprika
- 1/2teaspoon ground cayenne
- Salt
- 2large heirloom tomatoes (preferably ripe but firm)
- 16slices white bread
Directions
Mix the cheeses, mayonnaise, pimentos, jalapeño, mustard powder, paprika and cayenne in a large bowl until thoroughly combined. Season with salt to taste. Cut the tomatoes crosswise into 1/2-inch-thick slices. Toast the bread.
To assemble each sandwich, spread 1/4 cup of cheese on both slices of bread, add a slice of tomato, sprinkle lightly with salt and close the sandwich. Slice into your preferred shape and eat immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 26 gramsCalories: 405Saturated Fat: 9 gramsUnsaturated Fat: 15 gramsSodium: 499 milligramsSugar: 7 gramsFiber: 4 gramsCarbohydrate: 33 gramsProtein: 11 grams