Pimento Cheese Tomato Sandwiches

Serves 4 · 25 min prep

Ingredients

• 8 oz sharp cheddar cheese
• 4 oz cream cheese
• 1/3 cup mayonnaise
• 4 oz jar, drained diced pimentos
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 large ripe tomatoes
• 8 slices soft white sandwich bread
• 12 leaves fresh basil leaves
• 4 butter lettuce leaves

Instructions

1. 1Place the cream cheese on the counter for about 15 minutes so it softens enough to mash easily with a fork.
2. 2Shred the sharp cheddar on the large holes of a box grater into a medium mixing bowl.
3. 3Add the softened cream cheese, mayonnaise, drained pimentos, garlic powder, onion powder, cayenne, salt, and black pepper to the shredded cheddar.
4. 4Mash and stir vigorously with a fork or spatula until the mixture is mostly smooth with visible flecks of pimento and no large cream-cheese lumps remain.
5. 5Taste and adjust seasoning if needed; the spread should taste bright, tangy, and lightly spicy. Cover and chill at least 20 minutes so flavors meld and the cheese firms slightly.
6. 6Core the tomatoes and slice them into generous 1/4-inch rounds. Lay the slices on a paper-towel-lined plate and blot both sides to remove excess moisture so the bread stays sturdy.
7. 7Lay out four slices of soft white bread. Spread a thick, even layer of the chilled pimento cheese all the way to the edges of each slice.
8. 8Top each with a leaf of butter lettuce, two or three tomato slices, and three fresh basil leaves. Cap with the remaining bread slices and press gently.
9. 9If packing for later, wrap each sandwich snugly in parchment or beeswax wrap and refrigerate up to 4 hours. Serve at cool room temperature so the cheese is creamy and the tomatoes taste sweet.