Pimento Cheese Sandwiches

Total Time:
10 min
Prep:
10 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 1 cup Homemade Mayonnaise, recipe follows
  • 1/2 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 pimentos, drained
  • Salt and freshly ground black pepper
  • 1/4 teaspoon hot pepper sauce
  • Pumpernickel bread, or bread of your choice
  • Homemade Mayonnaise:
  • 3 large egg yolks
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash cayenne pepper
  • 1 1/2 cups canola oil
Directions
  • In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula.

  • Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use. Spread between 2 slices of bread.

Homemade Mayonnaise:
  • In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.

  • With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.


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