Pimiento Cheese Sandwiches

Pimiento Cheese Sandwiches are family favorites. I’ve always loved this delicious sandwich. My mom used to make them with only cream cheese which were heavenly. Nowadays, I add cheddar cheese and sometimes Velveeta cheese making these a three-cheese sandwich filling. I suppose you have to love the combination of pimientos and cheese in order to enjoy these sandwiches, but I always have. Although, I don’t usually care for any Pimiento Cheese spread from the grocery deli. Mine has a teaspoon of sugar which takes the edge off any harsh taste from some of the cheeses. I also like to make my Pimiento Cheese spread with Miracle Whip rather than mayonnaise for increased flavor.

Years ago, when I used to do catering for the Baptist Convention of New England (when we lived in Massachusetts and my husband was employed by that organization), and we often catered luncheons. My partner, Carolyn Allen, would make this delicious spread along with a cream cheese and pineapple spread that was out of this world. We would usually serve sandwiches along with salads or soups, and sometimes chips and dip (and, of course, dessert!) Even people who didn’t normally eat Pimiento Cheese Sandwiches would eat the stuff Carolyn and I made. We had a reputation for good cooking and people would try our culinary offerings even if it wasn’t something they would usually eat. We converted many to eating foods they had never tasted before. To this day, when we have a houseful of folks over for company most are willing to try a spoonful of anything I make and, more often than not, they end up loving something they may have previously turned up their noses at! Hey, I don’t like eating or serving bad-tasting food and I definitely move on from any recipe that doesn’t pass muster. 🙂

A couple of weeks ago I wanted to make a few meals for some friends who were moving into their new home so I asked them what kind of sandwiches they ate. They replied “anything,” except pork, because Tracey is allergic to pork. So I started rattling off  possibilities, “chicken salad,” — Yes! “egg salad,” Yes! “tuna salad,” Yes! What about Pimiento Cheese? I figured I had them because it’s not something everyone eats, but, much to my surprise, Tracey said she loved Pimiento Cheese, so I decided to make up a batch for their lunch along with my Greek Pasta Salad and Cream Cheese Brownies. They loved everything!

If you’re looking for a great Pimiento Cheese spread recipe, then consider giving this one a try. You can make it with all three cheeses; you can make it with just cream cheese; or, you can make it with cream cheese and cheddar cheese which is what I’ve done here. If you are looking for gluten free recipes, the spread itself is gluten free when you eliminate the bread. No matter how you make it, it’s a winner!

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Pimiento Cheese Sandwiches are wonderful.

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You can make this spread with three cheeses: cheddar, velveeta, and cream cheese–or with just one or with two of the three! No matter what combination you use, all turn out quite well.

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Here’s a look at the texture of the sandwich. It’s loaded with cheese and pimientos. Yum.

 

Here’s what I did.

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Here are the ingredients I used to make Pimiento Cheese Sandwiches. You can also add velveeta cheese or make this entirely with cream cheese. I’ve had it all three ways!

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Place ingredients in mixing bowl.

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Mix with an electric mixer to combine. Refrigerate until ready to make sandwiches.

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Spread Pimiento Cheese spread on sandwich bread and enjoy!

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Every bite of these sandwiches is marvelous!

 

Here’s the recipe.

PIMIENTO CHEESE SANDWICHES

(Recipe adapted from Carolyn Allen when our husbands worked together at the Baptist Convention of New England, Northborough, MA)

Print Recipe
Pimiento Cheese Sandwiches BigOven - Save recipe or add to grocery list Yum
Tasty sandwich spread using three different cheeses. This scrumptious spread is gluten free without the bread.
Course Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Course Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Instructions
  1. Mix ingredients together with mixer.
  2. Chill.
  3. Spread on sandwich bread to serve.
  4. Makes about 5 sandwiches.
Recipe Notes
NOTE: This recipe can also be made using 2 blocks of cream cheese without any other cheese, or by eliminating the Velveeta and using 1 ½ to 2 cups of cheddar cheese instead.

 

[b]Pimiento Cheese Sandwiches[/b]
Recipe Type: Sandwiches
Cuisine: American
Author: Teresa Ambra adapted from Carolyn Allen when our husbands worked together at the Baptist Convention of New England, Northborough, MA
Prep time:
Total time:
Serves: 5
Tasty sandwich spread using three different cheeses. This scrumptious spread is gluten free without the bread.
Ingredients
  • 1 8-oz. pkg. cream cheese, softened
  • 1-inch block Velveeta cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/3 cup Miracle Whip
  • 4-oz. jar pimientos, drained
  • Dash of garlic powder
  • 1 tsp. sugar
Instructions
  1. Mix ingredients together with mixer.
  2. Chill.
  3. Spread on sandwich bread to serve.
  4. Makes about 5 sandwiches.
Notes
This recipe can also be made using 2 blocks of cream cheese without any other cheese, or by eliminating the velveeta and using 1 ½ to 2 cups of cheddar cheese instead.

 

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We love Pimiento Cheese Sandwiches and believe you will too.

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There’s enough filling to spread the filling quite thickly and still make 5 sandwiches.

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Doesn’t this Pimiento Cheese Sandwich look amazing?

You may also enjoy these delicious recipes!

Egg Salad Sandwiches

Egg Salad Sandwiches - IMG_4401.jpg.jpg

 

Chicken Salad Sandwiches

Chicken Salad Sandwiches - 2 - IMG_3665

 

Greek Salad Wraps

Greek Salad Wraps - IMG_1039

5 Replies to "Pimiento Cheese Sandwiches"

  • Egg Salad Sandwiches - Can't Stay Out Of The Kitchen January 23, 2015 (10:46 am)

    […] Pimiento Cheese Sandwiches […]

  • comment-avatar
    Jackie May 20, 2014 (9:41 am)

    Thanks so much. And have a Terrific Tuesday! 😀

    • comment-avatar
      Teresa May 20, 2014 (10:23 am)

      You’re welcome!

  • comment-avatar
    Jackie May 19, 2014 (6:01 pm)

    Ooooh, this looks good, Teresa! One question: When you say “1-inch block Velveeta” do you mean cutting one inch from the end like you cut a stick of butter? I suppose as long as it’s about eight ounces’ worth it will work, right? Please excuse me if this is already in the post and I missed it. I am infamous for looking right at something and not seeing it! 😉

    Thanks!

    • comment-avatar
      Teresa May 19, 2014 (8:23 pm)

      Yes, Jackie, a one-inch slab off the end of the Velveeta is what I mean–not the whole 8-oz. It really is a tasty sandwich spread. I hope you enjoy it.

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