It would tickle Mama to know that she inspired a sandwich in my restaurant. I love that her tradition lives on. And with fresh-made pimento cheese, it’s even more special. At the restaurant, we prefer to grate blocks of cheese to avoid the additives used to prevent clumping in pre-shredded cheese. For this recipe, it’s especially important.
Prep Time: 20 minutes Inactive Time: 1 hour
- 2 tablespoons salted butter, softened
- 2 slices sourdough bread
- 1 tablespoon Miracle Whip
- 1/2 cup Reba’s Place Pimento Cheese (recipe follows)
- 2 thick slices heirloom or beefsteak tomato
Grill the bread, buttered side down, until golden brown and crispy. Flip the bread to lightly toast the dry side, then transfer to a cutting board.
Allow the bread to cool for 1 minute, then spread the dry, toasted sides with Miracle Whip. Place the Reba’s Place Pimento Cheese onto one of the slices and gently spread it into an even layer. Top with the tomato slices, and close with the other slice of bread.
Reba’s Place Pimento Cheese
Makes about 3 cups of cheese for 6 sandwiches- 4 ounces cream cheese, softened (1/2 bar)
- 1/2 cup mayonnaise (I love Duke’s)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (like Crystal)
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 cup (about 4 ounces) sharp cheddar cheese, shredded
- 1 cup (about 4 ounces) pepper jack cheese, shredded
- 1 (4-ounce) jar diced pimento peppers, drained
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fold in the shredded cheeses and pimentos with a rubber spatula until combined. Add salt and pepper to taste.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Keep refrigerated in an airtight container for up to 1 week.
