When we were in North Carolina this summer, it seemed that every restaurant had a pimento cheese sandwich on its lunch menu. I had one at the 1861 Farmhouse, a restaurant and winery in Valle Crucis. It was the first pimento cheese sandwich that I had had in ages.
Lately, I’ve been thinking about pimento cheese again and felt like making some for D, who really likes it. I found this recipe from the Houston Chronicle from September 2003 (OK, yes, I do keep everything!) and it is really great! Spicy and creamy with a really nice flavor. I ate it on crackers and D had a sandwich that he declared “excellent.” I think that means it is good.
Let it soften up for a little bit when you take it out of the refrigerator…
Mother’s Everyday Pimento Cheese
Yield: Makes about three cups
1/2 pound extra-sharp Vermont white Cheddar cheese
1/2 pound extra-sharp aged New York (orange) Cheddar cheese
1 (7-oz) jar pimentos, drained and finely chopped
1/2 teaspoon ground black pepper
Cayenne pepper to taste
Salt to taste
2/3 cup mayonnaise
1. Finely grate cheeses into a large bowl.
2.. Using a fork, stir in pimentos and black pepper. Season with cayenne pepper and salt to taste.
3. Stir in mayonnaise, mashing mixture with fork until relatively smooth. Mix well.
4. Scrape spread into a crock or jar, cover and chill, at least two hours before serving to allow flavors to meld.
Serve pimento cheese with crackers or use as a filling for finger sandwiches.