The Thing About Pimento Cheese

As a child of the South, pimento cheese sandwiches were a welcome staple in our house.  Hey, I was seven years old – what did I know about processed food and neon orange dye? Nothing.  Ah, the halcyon days before organic, non-GMO foods were an alternative to the primary food supply.  At any rate, the whimsy of pimento cheese spread on soft white bread (crusts cut off, please) still brings a smile to my face and a zesty zing to my taste buds.  I haven’t eaten one in…wow, probably twenty years.

Pimento cheese spread – a staple in most southern homes.

But, the other day I accidentally made a pimento cheese sandwich.  How does one accidentally make a food, you’re probably asking?  Well, I was making Wegman’s Spicy Porchetta Panini, a delicious sandwich in heavy rotation in my house, when I discovered that we were out of one of the main ingredients in the recipe.  With three hungry boys and one brawny Marine waiting for lunch, I quickly improvised by making the same recipe sans sliced smoked turkey breast (I substituted turkey for porchetta because we are not big pork eaters) and arugula.

When I taste-tested my creation, it reminded me of the aforementioned, long forgotten childhood snack, except better and much more refined.  It occurred to me that the processed goop of cheesy-goodness was probably meant to cheaply and conveniently approximate what was once a healthy meal.  Upon further reading, I discovered that the actual pimento cheese sandwich is actually quite elegant.

A Brief History of Pimento Cheese

These directions are taken straight from the Wegman’s page, sans directives for porchetta and arugula:


  • 1 1/2 Tbsp  hot pepper spread
  • 3 Tbsp  mayonnaise
  • 6 center slices (1/2-inch each) bread
  • 3 slices  provolone
  • 3 tsp  olive oil
  • Organic sliced, white bread


  • Combine hot pepper spread and mayo in small bowl. Evenly spread each slice of bread with this mayo mixture.
  • Top slices of bread with 1 slice of cheese. Close sandwich, pressing down lightly.
  • Heat 2 teaspoons olive oil in large skillet on medium until oil shimmers lightly.
  • Add Paninis to the pan and press with spatula to flatten. Turn over when bottom slices turn golden brown, about 4 minutes.
  • Cook another 3-4 minutes, pressing occasionally with spatula to flatten, until second sides are golden brown.

Cut into triangles and serve immediately. If serving as a meal, accompany with a fresh salad dressed with oil and vinegar on the side.

white wine

My wine industry pal suggests pairing this elegant yet spicy Panini with Dr. Pauly-Bergweiler Wehlener Sonnenuhr Spatlese 2009 or Decoy 2011 Sauvignon Blanc to elevate this regional Southern favorite to a refined luncheon sure to impress foodie friends.

Times They Are-A-Changing

Pimento cheese sandwiches began as an upper crust (pun intended, ya’ll!) ditty at high tea, transitioned to a must-have for the working class lunch box and is now a southern, artisanal spread much loved by Northerners recently transplanted to the south. (They also love anything related to Mason Jars, chicken and waffles and shrimp and grits – but that is another story.)

Looking for a gourmet cheese spread to try? I recommend My Three Son’s Pimento Cheese in Emmy’s Original


If you’re from the South, you probably have fond memories of eating one of the top ten comfort foods of all time.


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