Cheddar Pimiento Cheese

Do you despise American cheese as much as I do? I can't stand the stuff. It isn't really cheese at all, just some "dairy" product melted down into a cheese shaped loaf and sliced. It tastes like plastic.  Cheddar, however, is one of my favorite cheeses.  I love a raw Irish or English cheddar. I'll put cheddar on just about anything, or eat it in slices for a snack.

With my profound hatred for American cheese, it should be no surprise that I equally despise prepackaged pimiento cheese spreads.  They all seem to be made from that same processed goop.  However, making your own fresh pimiento cheese at home takes about 5 minutes.  This recipe technically shouldn't be called pimiento since there aren't any pimiento peppers in it.  That's OK though, it is still cheese and peppers and mayo.  It's just a bit fancier and a lot tastier.  Warning: this recipe makes a large batch of pimiento cheese.  You may be tempted to eat it all in one sitting because it tastes so good!

Ingredients

Cheese

4.5 lb shredded sharp cheddar
1 c mayo
2 cloves minced garlic
2 canned roasted red peppers

Sandwich

2 slices bread, toasted
Pimiento cheese
Bacon, fried crisp
Tomato, sliced

Directions

1. In a food processor, pulse together the mayo, garlic, and roasted peppers.

2. If your processor is large enough, slowly add the cheese, scraping the sides occasionally.  If not, pour the cheese into a large bowl.  Add the mayo and mix by hand into a uniform consistency.

3. To make the sandwich: top one slice of toast with as much pimiento cheese as desired.  Layer on the tomatoes, then the bacon last.  Top with the second slice of toast. Serve with homemade fries or hot tomato soup for a filling cold-weather lunch.