The Blue Angels flew into town this weekend for San Francisco Fleet Week, and some friends of mine with a roof deck hosted a brunch bash. Since the Blue Angels hail from my hometown of Pensacola, I honored my roots by whipping up a Southern party-food staple: miniature pimento cheese sandwiches.
At work last week, we were sent some Oroweat sandwich thins minis, which were about the size of coasters, so I made some sammies with those and another batch with cute pumpernickel toasts from the supermarket. I thought the pumpernickel tasted better with the pimento cheese, but the minis were classier and easier to eat.
Everyone from the South knows what pimento cheese is, but for the unfamiliar, it's basically a mayo-based cheese spread made with shredded cheddar and jarred pimento peppers. This time, I added chopped pecans and worcestershire sauce, which gave it a nice texture and smoky flavor.
Keep reading to see a classic pimento cheese recipe.
Modified From Merridee's Bread Basket, Roadfood Sandwiches
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup mayonnaise
- 4 tablespoons chopped pimentos
- 1/4 cup toasted chopped pecans
- 5 dashes worcestershire sauce
- Generous amounts of salt and pepper
- 32 Oroweat whole wheat sandwich thins minis
How to make it:
- In a bowl, combine cheese, mayo, pimentos, pecans until well mixed. Add salt, pepper, and worcestershire sauce to taste.
- Spread the mixture onto the bottom slice of sandwich minis, then cap each with the other slice.