This recipe is from the February Southern Living Magazine. Pimento cheese is such a southern staple and this recipe will definately be one you want to make over and over! It's be great on some Hawaiian rolls and served as sliders at a brunch or shower!
What you need:
1/2 cup chopped pecans (toasted for 8 minutes at 350 degrees)
1 cup mayo
1 (7oz) jar diced pimentos, drained
1/2 cup chopped jarred sweet-hot pickled jalepeno pepper slices
1 tbsp liquid from jalepenos
4 cups fresh grated cheddar cheese
Once pecans have cooled completely (about 20 minutes), stir all ingredients together in a bowl. I chose to do the "Mother of all Pimento Cheese Sandwiches" version of this recipe. It calls for sourdough bread (I used whole grain bread) and sliced, cooked bacon. Spread the pimento cheese on some skillet toasted bread (butter the bread and toast both sides in a hot skillet), top with extra toasted pecans, a few slices of jalepenos and bacon and serve. I didn't do the extra jalepenos like the recipe called for because I'm not a big fan of a lot of heat in my food, but my husband did and like it alot. Great served with a caesar salad!