Two of the South’s favorite sandwiches in one. How can something so simple be so sublime? When I was little, I picked the slivers of red pimento out of my pimento cheese sandwich so I appreciated the version that my Aunt Caroline made in a blender. My version uses mild yellow cheddar and those wonderful sweet fire roasted red peppers that you find in a jar. And although I no longer have an aversion to colorful specks in my food, I still like to blend my pimento cheese. It just seems to take that lovely pimento flavor all throughout the spread.
For the pimento cheese:
1/3 pound mild cheddar
2 tablespoons good quality mayonnaise
several strips of roasted sweet red bell peppers (I use the equivalent of 1/2 of a med. red pepper)
Blend ingredients in a blender or food processor until smooth, adding more mayo if needed to get to a nice consistency for spreading.
For the sandwiches:
Very Thin White Sandwich Bread (I use Pepperidge Farm)
mayonnaise
2 ripe tomatoes, sliced very thinly
1 bunch fresh chives, minced
salt and pepper to taste
Stack the bread and trim it so that each piece is approximately 3×3 inches. To construct a sandwich, spread one slice of bread with mayonnaise and top with one or two slices of tomato. Season to taste with salt and pepper. Spread pimento cheese on second slice of bread and set that on top of the tomato. Top with a third slice of bread and press slightly. Wrap sandwich in plastic wrap until all sandwiches are assembled and you are ready to set your tray.
To serve: Cut each sandwich twice on the diagonal to create 4 equal triangles. Spread a thin layer of mayonnaise onto the long end, the “uncut” side, of the triangle and gently press this side into your minced fresh chives. Repeat with remaining sandwiches and arrange on a platter.