These southern pimento cheese tea sandwiches are exactly the kind of thing an aunt like Linda would quietly set out at every church social, only to find the plates mysteriously empty before the first hymn even wrapped up. They’re simple, creamy, and unapologetically old-fashioned: sharp cheddar, jarred pimentos, and real mayonnaise on soft white sandwich bread, cut into tidy little triangles. Pimento cheese has deep roots in the American South, where it’s often called the “caviar of the South,” and this version leans into that classic church-basement style—no fancy extras, just a well-seasoned spread that tastes like it came from a worn index card in a family recipe box.
Serve these tea sandwiches well-chilled on a simple platter or in bakery boxes lined with parchment, just as you’d see at a potluck table. They pair nicely with crisp dill pickles, sliced fresh cucumbers, or a simple green salad to cut through the richness. Sweet tea or lemonade is the traditional Southern pairing, but they’re also excellent with iced coffee for a brunch spread. If you’re feeding a crowd, round out the table with deviled eggs, potato chips, and a fruit tray so people can graze between sandwiches.
Southern Pimento Cheese Tea Sandwiches
Servings: 24 small triangle sandwiches
Ingredients
8 oz sharp cheddar cheese, freshly shredded (about 2 packed cups)
4 oz extra-sharp cheddar cheese, freshly shredded (about 1 packed cup)
1 (4 oz) jar diced pimentos, drained well
3/4 cup full-fat mayonnaise (Duke’s if possible)
2 tbsp cream cheese, softened (optional but recommended for extra creaminess)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika or regular paprika
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1–2 tsp juice from the pimento jar or milk (as needed to loosen the mixture)
16 slices very soft white sandwich bread (thin or “tea” sandwich style if available)
2–3 tbsp softened unsalted butter (for very thin spreading on the bread, optional)
Next Page
