It’s tomato season and in my neck of the woods that means pimento cheese sandwiches

Recipe Rating: I'm calling this EASY*

(tho technically it's INTERMEDIATE cuz u need a food processor)

Pimento cheese spread–such a simple thing, yet, without doubt, the nectar of the gods–okay–okay a Southerner’s God!  But, I swear you Yankees would love it if you just gave it half a chance!

I, personally, crave pimento cheese.  But, ONLY in the summer, and more specifically, just during tomato season. Why, you ask?  Because what is pimento cheese without fresh tomatoes?  It’s a hillbilly appetizer served with Ritz crackers, that’s what it is!  BUT, add tomatoes of the homegrown, just picked off the vine variety, and, well, then it’s a SANDWICH! And not just any kind of sandwich.  It’s a gourmet sandwich.. It’s the difference between a sirloin and a fillet. Know what I mean?

Now that’s not saying I like my pimento cheese gourmay’d up, cuz’ I don’t.   I want it pure and simple.  And that’s how I make it.  With just 4 ingredients.

Hellman’s mayo–I use the light variety these days for obvious reasons, but if you’re courageous, the full-bodied mayo is beyond compare.  Add to that a jar of sliced pimentos, a good sharp cheddar cheese and a good jack or marble jack cheese, some Louisiana hot sauce ( I use the roasted garlic flavor, but you could use the plain and add garlic powder if ya want), and that’s it.  Really.  That’s all there is to it.

I start by shredding 12 oz cheese (6 of sharp cheddar, and 6 of marble jack or plain jack–you could even use all cheddar if that’s all you have on hand).

I shred it by hand because I like the texture better than I do in a food processor,

but you can use the processor if ya want.

Ain’t it pretty?  I jus’ love cheese!

Now, move the cheese (every last shred of it) from the bowl to your food processor.  (Use the propeller blade attachment) Add a 4 oz jar of undrained sliced pimentos, 2/3 to 3/4  c. mayo (depending on how gooey you like it–I likes it gooey) and give a bottle of Louisiana Roasted Garlic Hot Sauce about 8-10 shakes on top of the whole mess. (if you can’t find the garlic hot sauce, use the regular and add about an 1/8 tsp of garlic powder)

Start pulsing and continue til everything is combined and it looks like….well, it looks like pimento cheese spread!

Next, scrape that luscious blob  into a container and cover tightly.  Refrigerate for several hours or overnight (overnight is better) Otherwise, the mixture will have a chalky texture instead of the creamy yummy over the top texture you really want in a pimento cheese spread.

Now this is where I part the ways with a lot of other pimento cheese enthusiasts.  I do not  like to scoop my pimento cheese spread onto Ritz crackers, or (God forbid) dip a stalk of celery in it.  IMO that’s just crazy!

Trust me on this one!

You need to take a fresh, still warm from the garden, tomato and slice it thick.

Resist! Resist I say, from cramming those juicy slices into your mouth now.  Resist and you will be rewarded!  Because it’s time to spread the cheese!

Spread it onto a hunk of good bread–or if, like me– you are on a perpetual diet, spread it onto a piece of reduced calorie cardboard bread.

Carefully place a tomato slab on top of the cheese–and don’t forget to do this step with a flourish–this IS the essence of the sandwich.

Sprinkle the tomato with salt and pepper, add a few chips to the plate, (Lays are the best)

pour yourself a frosty glass of sweet tea, (or a frosty mug of beer),  find a quiet corner in your house, (insert sigh) and just give in to the moment.