Pile pimiento cheese on a summer tomato salad.
It’s coming–a huge funk music resurgence. You heard it here first. The world is hip-hopped and shorty-ed out, we’re aching for the next Curtis Mayfield. Aching for real guitar. Aching for melody. People get ready, a change is coming!
I feel the same way about pimiento cheese. Old School is New School. All this stuff piled on a sandwich is a perfect meal or a perfect salad. Hold that puck of warm goat cheese, the scattering of toasted candied pecans, the too sweet balsamic vinaigrette. Real tomatoes are aching for real pimiento cheese, a sandwich classic that makes a great salad. Tennessee Tomato Study continues. Forget the goat cheese. Lightly broil the homemade pimiento cheese on thick tomato slices. Don’t leave your post. You want the top very slightly bubbly. Not drippy–and believe me that happens fast. Is that Alton Brown in there?
1/2 pound sharp white cheddar, grated
1/2 pound medium yellow cheddar, grated
1 small jar pimientos, somewhat drained
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch of sugar, optional
Enough mayonnaise to moisten it all up and create a nice spread
Combine all the ingredients in a medium bowl. Blend well. Make a salad–you can either broil the pimiento cheese on thick tomato slices or plop some on a tomato salad that’s lightly dressed with vinaigrette. You’ll definitely need lots of black pepper. Crusty bread on the side will complete your deconstructed pimiento cheese sandwich.