Pimento Cheese Tomato Sandwiches

Serves 4 · 25 min prep · 5 min cook

Estimate for one serving

• 485 cal
• 18g protein
• 32g carbs
• 32g fat
• 4g fiber

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Ingredients

• 8 oz sharp cheddar cheese
• 4 oz cream cheese
• 1/4 cup jarred pimentos
• 1/3 cup mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tsp hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 large ripe tomatoes
• 8 slices soft white sandwich bread
• 12 leaves fresh basil leaves
• 4 leaves butter lettuce leaves

Instructions

1. 1Place the cream cheese on the counter for about 15 minutes so it softens enough to blend smoothly with the cheddar.
2. 2Grate the sharp cheddar on the large holes of a box grater into a medium mixing bowl.
3. 3Drain the pimentos well, then pat them dry with a paper towel and finely chop them so they distribute evenly.
4. 4Add the softened cream cheese, mayonnaise, chopped pimentos, garlic powder, smoked paprika, hot sauce, salt, and black pepper to the grated cheddar.
5. 5Stir vigorously with a sturdy spatula until the mixture is creamy, speckled with red pimento, and holds together without being runny; taste and adjust seasoning if needed.
6. 6Cover the bowl and refrigerate the pimento cheese for at least 20 minutes so the flavors meld and it firms up for easy spreading.
7. 7While the cheese chills, core the tomatoes and slice them into generous 1/4-inch rounds; lay the slices on a paper towel and sprinkle lightly with salt to draw out excess moisture.
8. 8Toast the bread slices lightly in a toaster or under a broiler set to low until just golden at the edges but still soft in the center, about 1 to 2 minutes per side.
9. 9Spread a thick, even layer of the chilled pimento cheese on one side of each bread slice, going all the way to the edges.
10. 10Blot the tomato slices dry, then layer two or three slices on four of the cheese-spread bread halves.
11. 11Tuck a butter lettuce leaf and a few fresh basil leaves over the tomatoes for crunch and bright herbal lift.
12. 12Close each sandwich with the remaining cheese-spread bread, press gently, and slice on the diagonal with a sharp knife.
13. 13Arrange the halves on a platter or wrap individually in parchment for easy packing; serve immediately or keep chilled up to 2 hours so the bread stays soft and the cheese stays cool.