Best Pimento Cheese And Pumpernickel Sandwiches Recipes

Basic Pimiento Cheese Recipe image

Provided by Southern Living Editors

Time 15m

Yield Makes 4 cups

Number Of Ingredients 7

1 (4-oz.) jar diced pimiento, drained
1 ½ cups mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon finely grated yellow onion
¼ teaspoon cayenne pepper
1 (8-oz.) block extra-sharp yellow Cheddar cheese, finely shredded
1 (8-oz.) block sharp yellow Cheddar cheese, shredded

Steps:

Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
Stir cheeses into pimiento mixture until well combined. Store covered in the refrigerator up to 1 week.

Pimento Cheese Sandwiches image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

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.

Pimento Cheese Sandwiches image

Provided by Food Network

Time 10m

Yield 2 cups

Number Of Ingredients 20

1 cup Homemade Mayonnaise, recipe follows
1/2 teaspoon finely chopped sage
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
8 ounces Colby cheese, grated (2 cups)
8 ounces sharp Cheddar cheese, grated (2 cups)
1 (4-ounce) jar chopped pimentos, drained
Salt and freshly ground black pepper
1/4 teaspoon hot pepper sauce
Pumpernickel bread, or bread of your choice
3 large egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon sugar
Dash cayenne pepper
1 1/2 cups canola oil

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.