Grove-Worthy Pimiento Cheese Sandwiches

5.0
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2 Reviews

Don't go to a tailgate without these.

By
Ann Taylor Pittman
Ann Taylor Pittman
Ann Taylor Pittman
For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram.
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Published on August 1, 2023
Southern Living Fancy Pimiento Cheese Tea Sandwiches on a platter to serve
Photo:

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
Active Time:
30 mins
Total Time:
30 mins
Servings:
8

Tailgating in The Grove on the University of Mississippi’s campus is anything but a casual affair. Under a canopy of regal oaks, Ole Miss fans are known to hang crystal chandeliers in their tents, serve food on fine china, and dress to the nines.

To suit this vibe, these pimiento cheese sandwiches are spiffed up with toasted pecans and smoky bacon and garnished with a medley of fresh herbs. While they may look fancy, they taste equally delicious whether eaten off porcelain or paper plates.

Ingredients

  • 2/3 cup mayonnaise (preferably Duke’s)

  • 2 Tbsp. grated yellow onion (from 1 small [4 oz.] onion)

  • 1/2 tsp. black pepper

  • 1/4 tsp. kosher salt

  • 1/4 tsp. cayenne pepper

  • 8 oz. sharp Cheddar cheese, shredded (about 2 cups)

  • 4 thick-cut bacon slices, cooked and finely chopped (about 1/4 cup)

  • 1/3 cup chopped pimientos (from 1 [4-oz.] jar), drained

  • 1/4 cup finely chopped toasted pecans

  • 1/4 cup, plus 2 Tbsp. chopped fresh chives, divided

  • 16 (about 1-oz.) very thin sandwich bread slices (such as Pepperidge Farm)

  • 1 cup finely chopped fresh flat-leaf parsley

  • 3 Tbsp. chopped fresh tarragon

Directions

  1. Prepare pimento cheese mixture:

    Whisk together mayonnaise, onion, black pepper, salt, and cayenne in a medium bowl. Add Cheddar, bacon, pimientos, pecans, and 2 tablespoons of the chives; stir until thoroughly combined.

  2. Prepare sandwiches:

    Spread about 1/3 cup pimiento cheese mixture over each of 8 bread slices; top with remaining 8 bread slices. Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares. Cut each sandwich in half to form 2 rectangles.

  3. Coat sandwich edges in herb mixture:

    Stir together parsley, tarragon, and remaining 1/4 cup chives in a pie plate or other shallow dish. Dredge sandwich edges in herb mixture, turning sandwiches on each side to lightly coat pimiento cheese mixture. Serve immediately, or store in an airtight container in refrigerator up to 12 hours.

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