Pimento Cheese and Tomato Sandwiches

By Kia Damon

Updated June 17, 2025

Pimento Cheese and Tomato Sandwiches
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4(119)
Comments
Read comments

Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.

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Ingredients

Yield:8 sandwiches
  • 8ounces cream cheese, softened
  • 8ounces ounces sharp Cheddar, grated (2 cups) 
  • ½cup mayonnaise
  • 1(8-ounce) jar pimentos, drained and minced (1½  cups)
  • 1jalapeño, seeded and diced
  • 1teaspoon mustard powder
  • 1teaspoon paprika
  • ½teaspoon ground cayenne 
  • Salt
  • 2large heirloom tomatoes (preferably ripe but firm)
  • 16slices white bread
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

405 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 11 grams protein; 499 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the cheeses, mayonnaise, pimentos, jalapeño, mustard powder, paprika and cayenne in a large bowl until thoroughly combined. Season with salt to taste. Cut the tomatoes crosswise into ½-inch-thick slices. Toast the bread.

  2. Step 2

    To assemble each sandwich, spread ¼ cup of the cheese mixture on both slices of bread, add a slice of tomato, sprinkle lightly with salt and close the sandwich. Slice into your preferred shape and eat immediately.

Ratings

4 out of 5
119 user ratings
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Comments

Susan C.

Not a classic and to our taste seriously over-seasoned, because p.c. is best when simple. Tomatoes are optional and cream cheese should never appear. Brioche? Never!

Alison

Delicious. Served open faced and loved the kick of fresh jalapeño and seasonings. Definitely a pimento cheese recipe I will make again and again. Much more appealing to me than the boring ones you get at the supermarket. In season heirloom tomatoes made it a beautiful dish as well.

Kayandallie

I add some cooked bacon slices to the pimento cheese and tomato sandwich and grill it like for grilled cheese. Makes an oozy but decadent sandwich.

Leslie

As a born and raised Texan, I don't have the Deep South pedigree of some commenters here, but I grew up with a South Carolina mama and rarely a week went by we didn't eat grits, cornbread, fried chicken, fried okra, and of course, pimento cheese sandwiches on white bread. Mom made hers like some folks here--coarsely grated sharp cheddar, good mayo, diced pimentos, salt, pepper. But, y'all, I tried this recipe and liked the creamed cheese and spices. I'll be making it this way in the future.

Roy

Proportions are a little off I think. I halved the cheese, halved the pimentos. Or maybe skip the tomatoes and just have cream cheese and pimento on date nut bread :) (Oscar's recipe from the Odd Couple movie).

Paula

I use a small amount of cream cheese in my pc. I find the cheese and mayo, plus I add some finely grated onion, is a smidge too soft. The maybe 2 oz of cream cheese I add helps firm it up with some time in the fridge. A good squirt of siracha adds some heat and adds to the orange tint.

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