Derby Pimento Cheese Sandwiches (Printable Version)

Creamy pimento cheese spreads between soft white bread, cut into perfect finger-sized sandwiches.

# What You'll Need:

→ 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

# How to Prepare:

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 using approximately 2 tablespoons per slice. Top with remaining bread slices to form sandwiches.
05 - Using a sharp serrated knife, trim off crusts if not already done 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 Suggestions:

01 -
  • These come together in under twenty minutes, which means you can prepare them while actually enjoying your guests instead of hiding in the kitchen.
  • The pimento cheese stays creamy and flavorful for hours, making these perfect for longer events where food just sits on platters waiting to be eaten.
  • Something about finger sandwiches makes people feel like they're at something fancy, even though you made them in your regular kitchen wearing regular clothes.
02 -
  • Use freshly grated cheese, not the pre-shredded stuff in bags—I made this mistake once and ended up with a grainy texture that felt wrong on the tongue, and no amount of mixing fixed it.
  • Don't skip draining the pimentos thoroughly; I once grabbed them straight from the jar and the excess liquid turned my beautiful spread into something that wouldn't stay on the bread.
03 -
  • Softening your cream cheese beforehand actually matters—cold cream cheese won't mix smoothly and you'll end up with lumps hiding throughout your spread.
  • The butter on the bread really does prevent sogginess, and it's worth the extra thirty seconds of work if you're making these more than a couple of hours ahead.
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