Derby Pimento Cheese Sandwiches (Print Version)

Southern-style finger sandwiches featuring creamy pimento cheese and thin white bread.

# What You'll Need:

→ Cheese Mixture

01 - 2 cups (8 oz) sharp cheddar cheese, freshly grated
02 - 4 oz cream cheese, softened
03 - 1/2 cup mayonnaise
04 - 1/4 cup jarred diced pimentos, drained
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper
08 - 1/4 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

→ Sandwich Assembly

10 - 24 slices thin white sandwich bread, crusts removed
11 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - In a medium bowl, combine cheddar cheese, cream cheese, and mayonnaise. Beat with a hand mixer or stir vigorously until smooth and creamy.
02 - Add diced pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until evenly incorporated.
03 - Lay out bread slices. If desired, lightly spread one side of each slice with softened butter to prevent sogginess.
04 - Evenly spread pimento cheese mixture on half of the bread slices using approximately 2 tablespoons per slice. Top with remaining bread slices to form sandwiches.
05 - Using a sharp serrated knife, trim off crusts and cut each sandwich into thirds or quarters to make finger sandwiches.
06 - Arrange on a platter, cover with a damp paper towel, and refrigerate until serving, up to 4 hours.

# Expert Tips:

01 -
  • They taste fancy enough for a crowd but come together faster than you'd expect, leaving you time to actually enjoy your guests instead of hovering over the stove.
  • The pimento cheese stays creamy and never gets dry, which is the whole battle with finger sandwiches—I learned this after one too many sad, cardboard-like attempts.
  • You can prep them hours ahead and refrigerate, so you're not scrambling at the last minute when people are already arriving.
02 -
  • The butter step isn't just a nice idea—it's essential if you're making these more than a couple hours ahead, as the filling will otherwise seep into the bread and make it soggy.
  • Softening your cream cheese to room temperature before starting is the difference between a smooth, spreadable mixture and one that's lumpy and frustrating.
03 -
  • Grate your cheese fresh rather than buying pre-shredded; it melts into the mixture so much more smoothly and elevates the whole thing.
  • A sharp serrated knife makes cutting these a breeze—a dull knife will squish them, and that one detail separates impressive finger sandwiches from sad, mangled ones.
Go Back