re: In Honor of the Masters, Post Your Favorite Pimento Cheese Recipe

Pimento Cheese from Screen Doors and Sweet Tea by Martha Hall Foose



1 cup mayonnaise (the recipe suggests homemade)
1 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 pimientos, drained
Salt and freshly ground pepper
Hot pepper sauce

In a medium bowl, combine mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce.

Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce.

Refrigerate until ready to use.


The “Unofficial” Masters Pimento Cheese Sandwich

1 cup swiss cheese, about 5 oz, finely grated
3/4 cup american cheese, 4 oz, finely grated
1/4 cup mayonnaise
2 oz pimentos, chopped with juices
4 slices white bread, we used Arnold Brick Oven white bread

1. Combine all ingredients but bread. Stir vigorously for 2-3 minutes. Apply half to one slice of bread, form a sandwich with another slice. Cut through the middle, into two halves. Repeat.

Yield: 2 sandwiches

Tips
to hard boil the egg for the best tasting pimento, I placed an egg in a small saucepan, covered it with cold water by at least 1 inch. Then placed it over high heat until the water boiled. Removed it from the heat and placed a lid on the pan. Placed the pan aside for 10 minutes. Poured the water out and ran the egg until cold water until cool enough to handle. Finally I peeled the egg over a trash can, it can get messy!

Source: Tiny Test Kitchen |