Mother’s Pimiento Cheese Sandwiches
Some recipes don’t come from cookbooks. They come from the people who taught us how to feed and gather the ones we love. My mother’s pimiento cheese was a staple at lunches, showers, and any occasion that called for something simple and comforting. Creamy, just a little sweet, and always familiar, this is the kind of recipe that carries memories in every bite.
It’s just as good scooped onto crackers as it is spread thick on soft white bread. For special occasions, it can be trimmed neatly into tea sandwiches, the way my mother always served them. Simple, unfussy, and perfect for everything from casual snacking to a proper Southern table.
Yield: 24
Prep Time: 30 minutes
- Ingredients
- 16 ounces American Cheese, cut in pieces
- 1 egg
- 5 tablespoons sugar
- 1/4 cup vinegar
- 1 tablespoon butter
- 1 – 2 ounce jar pimientos
- 1 loaf thin sliced Pepperidge Farm bread
Instructions
- Stir egg with a fork and combine with sugar in a saucepan. Add vinegar and butter. Cook over medium heat until mixture boils and thickens.
- Mash cheese and pour hot mixture over cheese. Add drained pimientos and mash all together until smooth. Chill.
- Spread on 12 bread slices. Top each with remaining bread slices to create sandwiches. Trim away sandwich crusts and cut each sandwich into 2 rectangles or triangles with a serrated knife to create tea sandwiches.
- Hint: Make a day ahead & refrigerate sandwiches. Timesaver: Purchase your favorite pimiento cheese spread.
However you serve it . . . on crackers, spread on soft white bread, or trimmed neatly for tea, this pimiento cheese is meant to be shared. It’s a simple recipe, passed down and well loved, and one that always seems to bring people back to the table.
