Derby Pimento Cheese Sandwiches (Printer View)

Southern-style pimento cheese finger sandwiches, creamy and perfect for entertaining and gatherings.

# Components:

→ Cheese Mixture

01 - 2 cups sharp cheddar cheese, freshly grated
02 - 4 oz cream cheese, softened
03 - 1/2 cup mayonnaise
04 - 1/4 cup jarred diced pimentos, drained
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper
08 - 1/4 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

→ Sandwich Assembly

10 - 24 slices thin white sandwich bread, crusts removed
11 - 2 tablespoons unsalted butter, softened

# Method:

01 - In a medium bowl, combine cheddar cheese, cream cheese, and mayonnaise. Beat with a hand mixer or stir vigorously until smooth and creamy.
02 - Add diced pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until evenly incorporated.
03 - Lay out the bread slices. If desired, lightly spread one side of each slice with softened butter to prevent sogginess.
04 - Evenly spread pimento cheese mixture on half of the bread slices, approximately 2 tablespoons per slice. Top with remaining bread slices to form sandwiches.
05 - Using a sharp serrated knife, trim off crusts and cut each sandwich into thirds or quarters to make finger sandwiches.
06 - Arrange on a platter, cover with a damp paper towel, and refrigerate until serving, up to 4 hours.

# Expert Advice:

01 -
  • They come together in under 20 minutes, which means you can make them the morning of your party without stress.
  • The pimento cheese stays fresh and doesn't get soggy even after sitting out, thanks to a simple butter trick that changes everything.
  • Guests always assume they're more complicated than they actually are, which feels like a small kitchen victory.
02 -
  • The pimento cheese mixture can be made a full day ahead, which means less to do on party day when you'd rather be setting the table and pouring drinks.
  • If you forget to butter the bread, the sandwiches will get soggy within a few hours, so that small step actually matters more than you'd think.
03 -
  • Grate your cheddar cheese fresh just before making the mixture, because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the cream cheese.
  • If your cream cheese is still cold when you start mixing, warm the bowl slightly under hot running water before you begin, so everything comes together without chunks.
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