Pimento Cheese Sandwiches With Dill Pickles And Celery Sticks
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 15 min · vegetarian
729 cal
26g protein
46g carbs
49g fat
per serving · estimated
Ingredients
- 1 1/2 cups extra-sharp cheddar, hand grated
- 2 oz cream cheese, softened
- 1/4 cup mayonnaise
- 2 oz, drained and chopped jarred pimentos or roasted red peppers
- 4 slices white sandwich bread
- 2 dill pickle spears
- 3 ribs, cut in sticks celery
- 2 tsp total cayenne, onion powder, salt and black pepper
Method (tap to check — screen stays awake)
- Grate the cheddar yourself on the large holes of a box grater; pre-shredded cheese is coated and will stay grainy.
- Beat the cream cheese with the mayonnaise until completely smooth with no visible lumps.
- Fold in the cheddar, pimentos, cayenne, onion powder, salt and pepper until the spread is thick and streaky rather than uniform.
- Let it sit 10 minutes so the cheese softens and the spread becomes easy to push across bread.
- Spread thickly on four slices of bread, close the sandwiches, and cut off the crusts if you want it done properly.
- Serve with pickle spears and celery sticks, saving some spread for filling the celery.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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