Pimento Cheese and Tomato Sandwiches

By Kia Damon

Updated May 6, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(211)
Comments
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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

  • 8 ounces cream cheese, softened

  • 8 ounces sharp Cheddar, grated (2 cups) 

  • ½ cup mayonnaise

  • 1 (8-ounce) jar pimentos, drained and minced (1 ½  cups)

  • 1 jalapeño, seeded and diced

  • 1 teaspoon mustard powder

  • 1 teaspoon paprika

  • ½ teaspoon ground cayenne 

  • Salt

  • 2 large heirloom tomatoes (preferably ripe but firm)

  • 16 slices white bread

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 41 milligrams cholesterol; 405 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 4 grams fiber; 499 milligrams sodium; 11 grams protein; 7 grams sugar

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.

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Ratings

5 out of 5
211 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!

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.

Nick

This is a poor rendition of pimento cheese that attempts to doll up one of the simplest pleasures in eating. Beyond making your own mayo - which is always worth it - it's just sharp cheddar, pimento and some light seasoning (salt, pepper, pinch of cayenne). It should be toothsome, owing to a large grate, rather than smooth. It's not a dip. This is virtually the only reason I still buy white bread now and again.

Diana

I have made pimento cheese sandwiches before, but never with cream cheese. I look forward to trying this, it looks delicious. Maybe this weekend.

Tonya Q.

My Tennessean grandmother (of many generations) made this with, gasp, Velveeta, a can of 1/2 and 1/2, pimento and a little sugar, melted on the stovetop. They were quite poor so the processed cheese was surely less expensive than actual Cheddar. While a childhood favorite, it hasn't passed my lips since then. I look forward to trying this. But no heat! My grandmother would roll over in her grave. I may even use extra cream cheese as an homage to the texture of her beloved spread.

Robert Leedy

I have not tried this recipe yet, though I will add that good, ripe, summertime tomatoes are especially good when sliced a little in advance and sprinkled with a coarse sea salt which enhances their flavor.

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