I’m not a big fan of mayo in general but as strictly a binding agent it’s fine. Good consistency, easy to mix, just don’t overdo it. My yard stick is that if you can actually taste the mayo in something with other strong flavors like pimento cheese, then you used too much. Tossing in a bit of dijon mustard helps too.
“Real Southerners” ™ in my area swear that only Duke’s brand mayo is worthy of being used in pimento cheese, but I don’t think it really matters (I prefer Hellmann’s myself). Just stay away from Miracle Whip, that stuff’s what Satan sneezes out when his allergies are acting up.
I’m thinking maybe one could use a romesco sauce like this one in place of the pimentos and mayonnaise. Just mix the romexco with the shredded sharp cheddar (maybe throw in some chopped hickory smoked almonds.) and maybe a touch of mayo. Spread mayo on the outside of the sandwich instead of butter and toast like a grilled cheese… better yet, spread mayo on the outside and dip the sandwich in grated asiago and then toast.
I like it simple–this is the recipe I use. If you like it a little spicy, add some Tabasco sauce.
Pimento Cheese
8 oz. shredded sharp cheddar cheese (it’s very nice with white cheddar)
3/4 cup mayonnaise
2 oz diced pimentos, well drained
2 tsp finely minced onion
1/4 tsp cayenne pepper
1 Tbsp sugar (or less, to taste – optional)
Combine all ingredients and chill before serving.
The best way to use this is on a pimento cheeseburger. Or you can go with the classic pimento cheese sandwich (it’s really good with Martin’s potato bread).
And yes, grate your own cheese. Pre-grated cheese has some kind of weird powdery coating (cornstarch, maybe) and it’s kind of dry and blah. It’s worth the time to grate it yourself.
You might be able to get away with using less mayo. You really just need enough to keep the cheese from falling off your sandwich.
I always add a dash of Worcestershire sauce. It’s just not right without it. The local farmer’s market has a vendor who sells a magnificent jalapeno variety that is to die for.
I made some of this today! I grated extra sharp cheddar on the very finest holes of the grater, and bit of onion also. I had no pimento but I blanched a red sweet pepper and diced it up very fine. Mixed with a dash of garlic salt, tabasco sauce, and mayonnaise. Had this on toasted rye bread alongside The Nightly Salad, and it was very good indeed! Tomorrow - pimento cheese on Triscuits!
