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Pimento Cheese and Tomato Sandwiches

By Kia Damon

Updated June 17, 2025

Pimento Cheese and Tomato Sandwiches
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(167)
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
  • 8ounces cream cheese, softened
  • 8ounces ounces sharp Cheddar, grated (2 cups) 
  • ½cup mayonnaise
  • 1(8-ounce) jar pimentos, drained and minced (1½  cups)
  • 1jalapeño, seeded and diced
  • 1teaspoon mustard powder
  • 1teaspoon paprika
  • ½teaspoon ground cayenne 
  • Salt
  • 2large heirloom tomatoes (preferably ripe but firm)
  • 16slices white bread
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

405 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 11 grams protein; 499 milligrams sodium

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
167 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.

Alison

Delicious. Served open faced and loved the kick of fresh jalapeño and seasonings. Definitely a pimento cheese recipe I will make again and again. Much more appealing to me than the boring ones you get at the supermarket. In season heirloom tomatoes made it a beautiful dish as well.

Michael Wieber

I meant to make Ali Slegal’sp Tomato Cheddar Toasts, for which I look forward to tomato season every year, but made this by mistake. This recipe has several times the ingredients, and the cream cheese just makes it taste like, well, flavored cream cheese - hardly amazing. There’s something magical about combining just sharp cheddar, mayo and tomatoes.

Sarah

I was really excited to try this recipe as an alternate to our typical tomato and mayonnaise sandwiches we have every summer when tomatoes are in season along with a side of corn on the cob. The process for tomato and mayonnaise sandwiches is the same, only the bread is not toasted and I usually add black pepper in addition to salting the tomatoes. You can also add some sliced onion and cooper cheese, but the in season tomatoes are the star of the show. This was a fun alternative! Made as written using freshly grated sharp cheddar, but doubled the jalapeno. Served with corn on the cob. Perfect summer lunch!

dimmerswitch

I loved it. This pimento cheese. OR, WA, NJ, CA, and ID have been my live and cook in states so what do I know about pimento cheese except that it has been a fav in many iterations since being introduced to it in the long ago days of grade school. I share that to establish I have no credentials to complain about lack of authenticity of this recipe as have some contributors here have who hail from the South.

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