Pimento Cheese Finger Sandwiches
Pimento cheese finger sandwiches are a Southern staple that never goes out of style. This simple recipe includes ideas for cutting tea sandwiches, tips for serving, and plenty of variations to make it your own.
Pimento cheese finger sandwiches feel right at home for events like The Masters, Kentucky Derby gatherings, tea parties, baby showers, and spring/summer picnics and cookouts. You really can’t go wrong for an occasion to serve these little tea sandwiches.
The pimento cheese recipe itself is from a 1970s North Carolina spiral-bound cookbook. You can keep the sandwiches classic by using soft white bread, or switch things up with wheat, rye, or even slider rolls depending on what you have on hand. My favorite bread for the sandwiches is marble rye. Not only are the pretty to look at, but the flavor of the rye pairs really nicely with the cheddar and pimentos.
If you’re looking to mix it up, be sure to check out the variations section below for a few fun twists on this Southern favorite.
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Here’s What You’ll Need
- I prefer freshly grated cheddar for this recipe. Store-bought shredded cheddar can work in a pinch, though the spread may not be as creamy due to the anti-caking agents used in pre-shredded cheddar. This is the box grater I use for it.
- I also use a box grater to grate the onion. I like the fine texture that it provides vs. having little chunks of onion in the pimento cheese.
- Any sandwich bread works great here. White, wheat, rye, marble rye, pumpernickel, even little slider buns. I’m partial to marble rye! You could even use mini cocktail bread like in these mini cucumber sandwiches.
- Be sure to drain the pimentos. Some recipes call for the “juice” in the pimento jars, but since this is going on a sandwich, we want it to be a little less wet to avoid a soggy sandwich.
How to Make Pimento Cheese Finger sandwiches
- Combine the shredded cheese, shredded onion, worcestershire sauce, pimentos, mayonnaise, and salt.
- Spread a layer of the pimento cheese onto a slice of bread.
- Top with another slice of bread, press down lightly, and cut the crusts off.
- Slice the sandwich as desired, into rectangles or triangles.
My Top 3 Tips for Slicing the Sandwiches
- Use a serrated knife for slicing the sandwiches.
- Use a sawing motion to cut through the bread so it doesn’t tear.
- Wipe the knife with a paper towel in between cuts so you don’t get mayo on the outside of the bread.
As far as the shape, you can do what you like here! Rectangles and triangles are the most traditional for tea sandwiches. You could even use cookie cutters to cut shapes out of the bread.
Another tip: enlist taste testers. You will have crusts leftovers with some pimento cheese on them. These are excellent snacks for the cook and any taste testers nearby!
And you can, of course, just leave the crusts on if you prefer.
Pimento Cheese Variation Ideas
In the recipe card below, you’ll find the base recipe for pimento cheese. I love it as-is, but if you want to change it up, here are some ideas for ingredients to add:
- ¼ teaspoon red pepper flakes
- A few dashes of hot sauce
- A few drops of liquid smoke
- 1 tablespoon chopped fresh chives
- ¼ cup finely chopped walnuts
- 1 tablespoon lemon juice or vinegar (for a tangier spread)
- ¼ teaspoon garlic powder or garlic salt (omit the salt if using garlic salt)
- A few slices of crumbled bacon
- A couple of finely chopped gherkins
Frequently Asked Questions
You can make the pimento cheese itself up to 2 days in advance. Store tightly covered in the fridge. And you can make the sandwiches up to 8 hours in advance. Once made, cover the sandwiches tightly with plastic wrap and refrigerate. When you’re ready to serve them, let them stand for 30 minutes at room temperature (still covered) for the best texture.
White bread is the most traditional, and indeed makes a very good finger sandwich. But you can use any bread that you like. Rye and pumpernickel pair very well with pimento cheese.
Traditionally, finger sandwiches do not have the crusts on. But do what you like!
📖 Recipe
Pimento Cheese Finger Sandwiches
Ingredients
- 8 ounces sharp cheddar cheese
- ½ small onion
- 1 teaspoon worcestershire sauce
- 4 oz chopped pimentos drained
- ½ cup mayonnaise
- ⅛ teaspoon salt
- 12 –16 slices white, wheat, rye, or pumpernickel bread
Instructions
- Using the large holes of a box grater, grate 8 ounces sharp cheddar cheese and ½ small onion.
- In a mixing bowl, combine the grated cheese, grated onion, 1 teaspoon worcestershire sauce, 4 oz chopped pimentos (drained), ½ cup mayonnaise, and ⅛ teaspoon salt. Stir until well mixed.
- Spread a layer a little less than ¼ inch thick on a slice of bread and top with another slice of bread. Press gently so the cheese sticks. Use a serrated knife to cut the crusts off, and then slice the sandwich as desired, into rectangles or triangles.
- Cover tightly right away so the bread doesn’t try out, and refrigerate until ready to serve.
- When you’re ready to serve them, let the sandwiches sit for 30 minutes at room temperature (still covered) for the best texture.
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