Pimento cheese finger sandwiches are a Southern classic that remain popular for parties, showers, tea gatherings, and spring or summer picnics. This straightforward guide offers a vintage-style pimento cheese recipe, tips for turning it into delicate tea sandwiches, simple slicing techniques, and a variety of easy ways to customize the spread to suit your taste.
Pimento cheese finger sandwiches are perfect for events like The Masters, Kentucky Derby gatherings, tea parties, baby showers, and cookouts. They’re easy to prepare, transport, and serve, and they appeal to a wide range of tastes.
The pimento cheese recipe I use comes from a 1970s North Carolina spiral-bound cookbook. For the sandwiches you can stick with traditional soft white bread, or swap in wheat, rye, marble rye, pumpernickel, or even slider rolls. Marble rye is a favorite here because its flavor complements the sharp cheddar and pimentos beautifully.
If you want some variety, check the variations section below for simple additions that change the flavor profile without much effort.
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Here’s What You’ll Need
- I recommend freshly grated sharp cheddar for the creamiest texture. Pre-shredded cheese often contains anti-caking agents that can affect the spread’s creaminess.
- A box grater also works well for finely grating the onion, which blends more smoothly than large chunks and keeps the spread uniform.
- Any sandwich bread will do—white, wheat, rye, marble rye, pumpernickel, or small slider buns. Marble rye makes an attractive and flavorful choice.
- Drain the pimentos before mixing. Removing excess liquid prevents the spread from becoming too wet and your sandwiches from getting soggy.
How to Make Pimento Cheese Finger Sandwiches
- Combine the shredded cheddar, grated onion, Worcestershire sauce, drained pimentos, mayonnaise, and salt in a bowl. Stir until evenly mixed.
- Spread a layer of pimento cheese—about 1/8 to 1/4 inch thick—on a slice of bread.
- Top with a second slice of bread, press lightly so the filling adheres, and remove crusts if desired.
- Cut sandwiches into rectangles, triangles, or any shape you prefer and arrange on a platter.
My Top 3 Tips for Slicing the Sandwiches
- Use a serrated knife for clean cuts.
- Employ a gentle sawing motion to slice without tearing the bread.
- Wipe the knife with a paper towel between cuts to keep the bread edges clean and free of mayo.
Traditional tea sandwiches are usually rectangles or triangles, but you can also use cookie cutters for festive shapes. Don’t forget to taste-test the leftover crusts—the cook’s reward!
If you prefer, leave the crusts on for a more rustic presentation and less prep time.
Pimento Cheese Variation Ideas
The base recipe is delicious as written, but you can easily adjust the flavor by mixing in one or more of these additions:
- ¼ teaspoon red pepper flakes for heat
- A few dashes of your favorite hot sauce
- A few drops of liquid smoke for a subtle smoky note
- 1 tablespoon chopped fresh chives for brightness
- ¼ cup finely chopped walnuts for texture
- 1 tablespoon lemon juice or a splash of vinegar to add tang
- ¼ teaspoon garlic powder or garlic salt (omit added salt if using garlic salt)
- Small pieces of crumbled bacon for a savory crunch
- Finely chopped gherkins for a briny contrast
Frequently Asked Questions
Yes. The pimento cheese can be made up to 2 days ahead and kept tightly covered in the refrigerator. Assemble sandwiches up to 8 hours before serving and keep them wrapped and chilled. For best texture, let sandwiches sit covered at room temperature for about 30 minutes before serving.
White bread is traditional and very good, but feel free to use any bread you enjoy. Rye and pumpernickel pair especially well with the sharp cheddar and pimentos.
Traditionally, crusts are removed for dainty tea sandwiches, but leaving them on is perfectly acceptable and saves time.
📖 Recipe
Pimento Cheese Finger Sandwiches
Creamy pimento cheese spread between soft bread makes easy tea sandwiches that are a classic at parties, showers, and spring gatherings.
Ingredients
- 8 ounces sharp cheddar cheese, grated
- ½ small onion, grated or finely minced
- 1 teaspoon Worcestershire sauce
- 4 ounces chopped pimentos, drained
- ½ cup mayonnaise
- ⅛ teaspoon salt
- 12–16 slices white, wheat, rye, or pumpernickel bread
Instructions
- Using the large holes of a box grater, grate the cheddar and the onion.
- In a bowl, combine the grated cheese, grated onion, Worcestershire sauce, drained pimentos, mayonnaise, and salt. Stir until well combined.
- Spread the mixture on a slice of bread to just under ¼ inch thickness. Top with another slice and press gently.
- Use a serrated knife to remove crusts if desired, then slice into rectangles or triangles. Wipe the knife between cuts for clean edges.
- Cover sandwiches tightly and refrigerate until ready to serve. For best texture, allow them to sit covered at room temperature for about 30 minutes before serving.
Notes
I strongly recommend grating the cheddar yourself for the best texture. If you prefer not to grate the onion, mince it very finely. Use a serrated knife and a gentle sawing motion to cut the sandwiches cleanly.
Nutrition (approx.)
Calories: 90 kcal per sandwich. Carbohydrates: 8 g, Protein: 4 g, Fat: 5 g (values approximate).
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