A pimiento cheese sandwich made on very fresh white bread is a true southern staple. Nothing goes better with Gwen’s Fried Chicken (page 93). Mama slices the crusts off the sandwiches and cuts them in half for family reunions—very southern belle!
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Place the drained pimientos in a blender or food processor and purée until smooth. Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.
Step 2
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
From Gwen
Step 3
Make a lot of these. One triangle disappears in only three bites!
