Pimento cheese transformed into a delicious extra creamy and rich dip, perfect with buttery Ritz or Club crackers.
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Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese.
Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes.
When it comes to grilled cheese sandwiches, everyone has their favorite. From extra sharp cheddar to havarti to tetilla, I thought I'd tried them all. At Early Girl Eatery in Asheville, North Carolina, I experienced yet another variation on this old favorite. The Grilled Pimento Cheese Sandwich ($6.50) layers pimento cheese, tomatoes, and spinach on toasted, buttered whole wheat bread.
Artisanal pimento—ah, it was only a matter of time before it'd show up in Brooklyn. The chunky cheese spread, ubiquitous once you go south of the Mason-Dixon, is now available in Cobble Hill at the month-old Southern-themed sandwich shop Van Horn. Owner Jacob Van Horn and his chef Rick Hauchman—formerly of Roberta's Pizzeria, not to mention Jacob's childhood neighbor down in Chapel Hill, North Carolina—developed the recipe with three kinds of cheeses.