Derby Pimento Cheese Sandwiches (Printable version)

Creamy cheddar and pimento blend on soft bread creates a classic Southern finger sandwich.

# Ingredients list:

→ Cheese Mixture

01 - 2 cups (8 oz) 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

# Steps:

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, approximately 2 tablespoons per slice. Top with remaining bread slices to form sandwiches.
05 - Using a sharp serrated knife, trim off crusts 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 Tips:

01 -
  • They come together in 20 minutes and can be made a full day ahead, which means you're actually relaxed when guests arrive.
  • The pimento cheese is creamy and tangy with just enough heat if you want it, and honestly, it tastes better than anything store-bought.
  • You get 24 little bites that look elegant on a platter but taste like pure comfort food.
02 -
  • The butter layer honestly makes a difference—it's the trick that keeps these from becoming disappointing soggy bread situations after an hour on the platter.
  • Grating your own cheese instead of using pre-shredded is the difference between a smooth, luxurious spread and one that feels grainy on your tongue.
  • These sandwiches actually taste better the next day once the flavors have had time to get friendly with each other.
03 -
  • Always grate your cheese fresh and let your cream cheese soften completely—these two things are what make the texture absolutely perfect.
  • That thin layer of butter on the bread is your secret weapon against sogginess and what separates homemade sandwich excellence from grocery store mediocrity.
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