It is pronounced [PUH-MEN-UH] here in Virginia.
Yes, I am talking about pimento cheese.
You can find it on just about any table here in the south and made just about any way.
It could easily be seen packed in the hubsters lunch nestled between two slices of bread.
I have been known to put this delicious and addictive spread on crackers as an afternoon snack.
For today, this spread is all dolled up in a tea sandwich ready to be served at any wedding or baby shower you host or help host.
Anyway you look at it pimento spread is as versatile as it gets.
It is also no bake, which means you don’t heat up the house.
Who wouldn’t love that on these hot dog days of summer?
You say you are not a fan of pimento cheese spread?
I am not talking about that awful neon orange stuff you get in a tub from the grocery store.
I am talking about the real deal.
Made from scratch pimento cheese spread.
I am going to show you how to make it.
What a great way to enjoy National Sandwich Month.
Pimento Cheese Tea Sandwiches
Ingredients:
3 ounces cream cheese
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
3 tablespoons diced pimentos
2 teaspoons grated onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Sandwiches 30 slices of bread (I used whole wheat)
10-15 bread and butter pickles slices (optional)
Directions:
With an electric mixer fitted with a paddle attachment beat the cream cheese until smooth, add mayo, both cheeses, pimento, onion, salt and pepper.
Lay about 15 slices of bread on a cutting board and slather the pimento in a thin layer all over them. Place pickles on top of sandwich if desired. Top with the other 15 slices of bread. Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until ready to serve. Put the sandwiches on a cutting board, and cut the crust off. Cut each sandwich diagonally to make two smaller sandwiches. Serve chilled.
Peace be with you,
Veronica
