Pimento Cheese and Tomato Sandwiches
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
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