Pimento Cheese and Tomato Sandwiches

By Kia Damon

Updated June 17, 2025

Recipe Overview

• Total Time: 25 minutes

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Rating: 5 (176 reviews)

• Comments: 29 comments

Introduction

Every summer, Southerners celebrate the arrival of ripe, juicy tomatoes with the classic tomato sandwich—a beloved staple reimagined here with a creamy pimento cheese spread. This version swaps traditional mayonnaise for a tangy, spiced pimento cheese blend, studded with sharp Cheddar and a hint of jalapeño heat. The result is a balanced bite: the bright acidity of ripe tomatoes cuts through the richness of the cheese, while the bread’s texture (whether white, sourdough, or brioche) provides the perfect vessel. Ideal for gatherings, this recipe is easily halved for smaller servings, with leftover pimento cheese adaptable for crackers, biscuits, or egg salad.

Ingredients

For the Pimento Cheese (Makes 4 cups)

• 1 cup (226g) sharp Cheddar cheese, shredded (aged 6–12 months for maximum flavor)

• ½ cup (113g) drained pimentos (jarred, packed in water or oil; pat dry if using oil-packed)

• ¼ cup (60g) mayonnaise (preferably homemade or high-quality store-bought for creaminess)

• 1 small jalapeño, seeded and minced (adjust heat by leaving seeds for spicier flavor)

• ¼ teaspoon garlic powder (optional, for depth)

• ¼ teaspoon fine sea salt (adjust to taste)

• ⅛ teaspoon freshly ground black pepper

For the Sandwiches

• 4 slices bread (plain white, sourdough, or brioche; toasted optional)

• 2 medium-large ripe tomatoes (10–12 oz total), sliced ¼-inch thick (choose firm yet yielding texture to avoid sogginess)

• 2–3 tablespoons extra pimento cheese (for spreading, if needed)

Instructions

Step 1: Prepare the Pimento Cheese

1. In a medium bowl, combine shredded Cheddar, drained pimentos, minced jalapeño, garlic powder (if using), salt, and pepper. Stir to distribute flavors evenly.

2. Gradually fold in mayonnaise, mixing until a smooth, spreadable consistency forms (add 1–2 teaspoons milk if too thick). Transfer to an airtight container.

3. Refrigerate for at least 10 minutes to chill and allow flavors to meld. (Overnight chilling enhances creaminess.)

Step 2: Assemble the Sandwiches

1. Toast Bread (Optional): Lightly toast bread slices for 1–2 minutes at 350°F (175°C) for a crisp exterior, then cool slightly.

2. Slice Tomatoes: Wash tomatoes, slice into even ¼-inch rounds, and pat lightly with a paper towel to remove excess moisture (critical for preventing sogginess).

3. Spread Cheese: On one side of each bread slice, spread a generous layer of chilled pimento cheese (about ¼ cup per slice).

4. Layer Tomatoes: Top the cheese with tomato slices, overlapping slightly for coverage. Sprinkle lightly with salt/pepper if desired.

5. Close and Serve: Sandwich with a second bread slice, pressing gently to compact. Cut diagonally with a sharp knife for neat presentation.

Tips & Storage

• Tomato Selection: Ripe yet firm tomatoes (e.g., Beefsteak or Roma) strike the right balance of flavor and structure. Avoid overly soft varieties to prevent collapse.

• Bread Pairings: Sourdough adds tang, brioche offers richness, and classic white bread provides a neutral base—choose based on texture preference.

• Leftover Cheese: Store unused pimento cheese in an airtight container for up to 7 days in the refrigerator. Use it to spread on crackers, mix into biscuits, or substitute for mayo in salads.

• Serving Best Practices: Consume sandwiches immediately to preserve the bread’s texture. For meal prep, store components separately (cheese and tomatoes) and assemble just before eating.

Enjoy this refreshing twist on a Southern classic—perfect for summer picnics, backyard barbecues, or a quick weeknight lunch!