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Pimiento Cheese

Pimiento cheese frequently is served on soft white bread or with crackers, but it sings a special song when used to make a grilled cheese sandwich. Consider amending the cheese in the sandwich with sliced fresh tomatoes and/or grilled bacon. This recipe comes from chef Philip Bardin at the Old Post Office restaurant on Edisto Island, South Carolina.

Recipe Source: Old Post Office

Preparation Time: 8 minutes
Cook Time: 0 minutes
Servings: 6


1 pound grated sharp cheddar cheese
1 medium onion, grated
1/4 pound cream cheese, cut into the smallest cubes possible
1 tablespoon sweet pickle relish
6 cornichons, minced
6 large stuffed Spanish olives, minced
1 roasted red pepper, cubed (you can use canned diced pimiento)
1 tablespoon Hellmanns mayonnaise
1 tablespoon Dijon mustard
1 dash cayenne pepper


  1. In a mixing bowl, fold all ingredients together (do not overmix) and refrigerate until ready to use. As hors d'oeuvre or in a non-grilled sandwich, take it out of the refrigerator at least 15 minutes before serving.
Recipe photo of Pimiento Cheese

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