These were fantastic! Even my picky "I love meat" daughter really liked them. They are easy to make, and we had ours on pumpernickel, but I bet they would also be good on a crusty Italian bread or a stiff cracker. I could not find smoked cheddar (so had to use sharp cheddar), but I used smoked Gouda and smoked paprika.
Smoky "Pimiento" Cheese Sandwiches
Photo: Beth Dreiling Hontzas; Styling: Mary Beth Wetzel/Zenobia
Cut into smaller sandwiches for easy pickup.
Yield: Makes 7 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Total:
15 Minutes
Ingredients
- 1 (3-oz.) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups (8 oz.) shredded smoked Cheddar cheese
- 2 cups (8 oz.) shredded smoked Gouda cheese
- 1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
- 14 bread slices (sourdough and dark wheat)
Preparation
- 1. Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
- 2. Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.
Smoky "Pimiento" Cheese Sandwiches Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- OCCASION: Autumn
- PUBLICATION: Southern Living
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