Pimento Cheese Sandwiches Food

THE LEE BROTHERS' PIMENTO CHEESE

Steps:

• In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
• Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

PIMENTO CHEESE SANDWICHES

Steps:

• Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayonnaise, 3 tablespoons chopped pimentos, 2 tablespoons grated onion, 1 teaspoon yellow mustard and 1/8 teaspoon cayenne pepper. Season with salt and black pepper. Spread on white bread.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

PIMENTO CHEESE RECIPE

Steps:

• Remove and discard the red rind from the Hoop Cheese.
• Grate the cheese. Place in large mixing bowl.
• Drain and discard liquid from the jar of Pimento's.
• Add mayonnaise to the grated cheese.
• Add the drained Pimento's.
• Add Worcestershire Sauce
• Add Onion Powder.
• Add Texas Pete Hot Sauce.
• Add Black Pepper.
• Stir well. Taste.
• Add more seasonings if needed to suit your taste.
• Add the sugar if preferred. It's optional.
• Add the Apple Cider Vinegar if preferred. It's optional.
• Mix well. Place in container. Refrigerate overnight to let flavors blend together.
• Enjoy!

PIMENTO CHEESE PINWHEEL SANDWICHES

Steps:

• In a large bowl, add your pimento cheese ingredients: shredded cheese, mayonnaise, cream cheese, pimentos, onion, hot sauce, garlic powder, salt, and pepper. Using a hand mixer, stand mixer, or a wooden spoon, beat until evenly combined. Taste and add more hot sauce, salt, and pepper as desired.
• Spread a thin layer of pimento cheese to the edges of each flour tortilla. Roll up each tortilla and wrap in plastic wrap or wax paper. Refrigerate for 30 minutes to allow filling to firm up.
• Using a serrated knife, gently slice into about 1 inch bites. Serve cold.

GRILLED PIMENTO CHEESE SANDWICHES

Steps:

• Stir together first 6 ingredients in a large bowl until well blended; stir in cheeses.
• Head griddle or nonstick skillet over medium-high heat. Spread 1/3 c cheese mixture on each of 4 slices. Top with tomato slices and remaining 4 bread slices. Sp[read one side of sandwiches with 1tbsp butter.
• Coat hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in a skillet. Spread tops with remaining butter. Cook two to three minutes on each side or until golden brown. Serve immediately.

GRILLED PIMENTO CHEESE AND BACON SANDWICHES

Steps:

• Mix the cheese, mayonnaise, and pimentos.
• Divide the mix and spread onto two of the bread slices.
• Top with the bacon and add the other bread slices.
• Melt the butter in a large skillet.
• Add the sandwiches and lightly brown on both sides.
• Serve warm.

PIMENTO CHEESE AND HAM SANDWICHES

Steps:

• Heat oven to 350ºF.
• Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
• Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
• Place ham on bottom halves of rolls; cover with tops of rolls.
• Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
• Bake sandwiches (covered) 20 min. or until heated through.

PIMENTO CHEESE SANDWICHES

Steps:

• In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula.
• Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use. Spread between 2 slices of bread.
• In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
• With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.