Skip to content

Cheese pimiento sandwich

Cheese pimiento: soft white bread with a creamy spread of cheese, pimiento and mayonnaise, for baon and merienda

Cheese pimiento is the orange spread every Filipino child knows from school baon, birthday party trays and afternoon merienda in Manila: grated cheese mashed with mayonnaise, chopped pimiento and a little sugar, spread thick on soft white bread with the crusts cut off. The mistake is grating the cheese too coarsely, which gives a lumpy spread that tears the soft bread; grate it finely and let it soften for a few minutes in the mayonnaise. Many processed and cheddar cheeses are made with animal rennet, so choose one labelled vegetarian. Chef's tip: a spoon of evaporated milk makes the spread silkier and easier to spread on soft bread. Contains milk, egg (mayonnaise) and gluten.
Total time
10 min
Difficulty
easy
Serves
4
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4

Shop this recipe on Amazon

Fresh ingredients (2)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/4 done
  1. Step 1: Mash 5 ½ oz mild cheddar or processed cheese (vegetarian, made without animal rennet) with 4 tbsp mayonnaise, 1 tbsp evaporated milk, 1 tsp sugar and 1 pinch ground black pepper in a bowl with a fork until creamy and almost smooth.

    3 min
  2. Step 2: Stir in 1 ¾ oz jarred pimientos or roasted red peppers so the spread is speckled orange-red. Leave for 5 minutes to soften.

    5 min
  3. Step 3: Spread thickly over 4 slices of 8 slices soft white sandwich bread, top with the rest and trim off the crusts if you like. Cut into halves or triangles.

  4. Step 4: Wrap and keep chilled, and pack with an ice pack. The spread keeps 4 days covered in the fridge.

Nutrition per serving

Calories
340 kcal
Protein
11 g
Carbs
26 g
Fat
22 g
Fibre
1 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does cheese pimiento sandwich take?
About 10 minutes in total.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
What can I use instead of jarred pimientos or roasted red peppers?
Any colour of bell pepper, same amount.
What can I use instead of evaporated milk?
Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Tiyula itumBlack beef soup

Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.

by KrazyBadal 2 views

SakarpadaSweet fried dough diamonds

Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.

by KrazyBadal 2 views

Yaki onigiriGrilled rice balls

Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.

by KrazyBadal 2 views

Perfect for:Picnic & travel