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Pimento Cheese Finger Sandwiches
Pimento cheese, served as a dip or in a sandwich, is an LSU tailgate favorite
Pimento cheese is a great addition to a tailgating menu (read more here). Serve it as a dip or pull it into a sandwich for easy finger food.
4 ounces cream cheese, at room temperature
1 cup mayonnaise (such as Duke’s)
½ teaspoon dry mustard
½ teaspoon cayenne pepper
½ teaspoon kosher salt
½ teaspoon garlic powder
1 medium jalapeño, seeded and minced
1 4-ounce jar pimentos, drained well and diced
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey jack cheese
2 cups shredded smoked gouda cheese
White bread
Butter, softened
Mix cream cheese and mayonnaise with a fork until smooth. Stir in the spices, jalapeño, and pimentos. Fold in the shredded cheeses and mix well.
Lay the bread slices in a single layer on the counter. Spread each with a thin coat of butter (this ensures your sandwiches won’t get soggy). Spread pimento cheese on half of the bread slices, then top with the other half of the bread slices, buttered sides down. Cut off crusts, then slice each sandwich into thirds. Place on a plate or serving tray covered with a slightly damp tea towel topped with plastic wrap until serving (this step keeps the sandwiches from drying out).
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