Recipe courtesy of Martha H Foose

Pimento Cheese Sandwiches

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 cups
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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


  1. In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula.
  2. 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:

  1. 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.
  2. 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.