Since last month’s Inspire Women Inner Circle was a dessert fest, today I wanted to take something more substantial to share with the ladies. Pimiento cheese sandwiches on mini Hawaiian rolls sounded like a good autumn sandwich, and they were a hit! Here’s the story of my affair with pimiento cheese…
I had never heard of pimiento cheese until I lived in Memphis – it’s a southern thing. A friend wanted to buy a pimento cheese sandwich at the gas station convenience store, so that was a disgusting introduction, imo. I was re-introduced to this southern spread by my father-in-law who buys a certain pricey brand. And then one of my colleagues brought her famous dill pimiento cheese spread to an office pot luck, and I was inspired that I too could make homemade pimiento cheese. I tweek my friend’s recipe to make it my own by mashing softened cream cheese with the mayo for a little tang, and I serve pimiento cheese spread on mini Hawaiian rolls. This is my recipe:
16 oz (1 lb) sharp cheddar cheese block, shredded (I used a blend of 2 Trader Joe’s sharp cheddars. It is important for the recipe to buy block cheese and shred it on a box grater.)
2 oz cream cheese, softened
1/4 cup real mayo
4 oz jar pimientos, strained and chopped (Reserve the pimiento juice.)
1-2 Tbs fresh dill, finely chopped
1 tsp Tony Chachere’s creole seasoning
Finely ground black pepper
2 packages mini Hawaiian rolls
Start straining the pimientos so they will be well-strained. Shred the block cheddar with a cheese grater. Mash together softened cream cheese and mayo to achieve a consistency which will mix into the shredded cheese. Add the shredded cheese to the cream cheese/mayo and mix; add the chopped pimientos and mix; add the chopped dill and mix; add seasonings and mix. Add 1-2 Tbs reserved pimiento juice to thin cheese spread to achieve desired consistency.
Notes: If time permits, make the day before so the flavors may get acquainted; pimiento cheese is even better the next day. Serve on mini Hawaiian rolls or with Wheat Thins.