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two triangular halves of one seeded rye pimento cheese sandwich on an ordinary plate showing a thick textured pale white-cheddar spread with many small roasted red pepper pieces between the bread, with no orange cheddar slices, lettuce, bacon, chips or garnish
Andre Lewis

Pimento Cheese Sandwich

Roast a fresh red pepper for this pimento cheese, then peel, blot and dice it before folding it into freshly grated white cheddar. Yogurt and mayonnaise bind the spread without hiding the cheese shreds, and a short chill makes it firm enough to spread over seeded rye without running toward the crust when the sandwich is cut.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 medium red bell pepper about 6 oz
  • 8 oz sharp white cheddar freshly coarsely grated
  • 3 tbsp mayonnaise
  • 2 tbsp plain whole-milk Greek yogurt
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 8 slices soft seeded rye bread

Method
 

  1. Heat the broiler and place the whole pepper on a foil-lined sheet 6 inches below the heat. Broil for 10 to 14 minutes, turning until blistered on all sides.
  2. Cover the pepper in a bowl for 10 minutes, then peel, remove seeds and blot dry. Dice finely and spread on a plate to cool completely for about 10 minutes.
  3. Stir mayonnaise, yogurt, onion powder, cayenne and black pepper together. Fold in grated white cheddar and cooled pepper dice, keeping the cheese visibly shredded.
  4. Cover and refrigerate for 30 minutes until firm and cold; cooling and chilling are included in prep time.
  5. Spread one-quarter of the cheese mixture evenly over each of 4 rye slices, close with remaining bread and cut diagonally. Serve cold or refrigerate at 40°F or below, packing with ice packs for transport.