Richard Blais's Pimento Jack Cheese Sandwiches
Indulge in the creamy, tangy flavors of this classic Southern dish with a twist. The combination of peppery jack cheese, roasted poblanos, and zesty jalapenos creates a harmonious blend of heat and richness. Perfect for spreading on sandwiches or serving with your favorite crackers, this pimento cheese recipe is sure to become a staple in your kitchen.
— Constant Cookbook
Ingredients
- 8 ounces white pepper jack cheese, coarsely grated
- 1 small poblano pepper, roasted, peeled, seeded, and finely diced
- 1 small jalapeno, seeded and minced
- 1/4 cup
- or good quality store-bought mayonnaise
- 1 tablespoon chopped fresh cilantro
- Grated zest and juice of 1/2 lime
- Kosher salt to taste
- 1/4 cup creme fraiche or sour cream
- 2 tablespoons freshly grated Parmesan
- 1 large egg yolk
- 1 to 2 drops white truffle oil
- 1/2 teaspoon sugar
- Eight 1/2-inch-thick slices brioche or Pullman sandwich white loaf
- 1/2 cup
- 2 tablespoons unsalted butter
- 1/2 cup arugula for serving (optional)
Instructions
- In a medium bowl mix together cheese, mayonnaise, pimentos, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week. This Recipe Appears In From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese
Cook Time
30M
Prep Time
PT20M
Yield
makes 4 sandwiches
Nutrition
- Calories: 138 kcal
- Carbohydrate Content: 1 g
- Cholesterol Content: 10 mg
- Fiber Content: 0 g
- Protein Content: 1 g
- Saturated Fat Content: 3 g
- Sodium Content: 134 mg
- Sugar Content: 1 g
- Fat Content: 15 g
- Serving Size: Makes about 3 cups
- Unsaturated Fat Content: 0 g
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