A pimiento cheese sandwich made on very fresh white bread is a true southern staple. Nothing goes better with Gwen’s Fried Chicken (page 93). Mama slices the crusts off the sandwiches and cuts them in half for family reunions—very southern belle!

　　

Ingredients

makes 4 cups

　　2 7-ounce jars canned, sliced pimientos, drained

　　3 10-ounce bricks sharp Cheddar cheese, finely grated

　　1 cup mayonnaise

　　

Step 1

Place the drained pimientos in a blender or food processor and purée until smooth. Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

　　

Step 2

The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

　　

From Gwen

Step 3

Make a lot of these. One triangle disappears in only three bites!

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.