The Pimento sandwich is back, in its third year in the seasonal sandwich slot, on our menu.
This was Lucia’s initial contribution to our menu, a couple of years ago and it’s a good one.
I was training Will from the kitchen how to prepare the pimento and told him to measure all of the ingredients and mix as if you’re making a tuna salad, cause that’s what it reminds me of. In the photo is a large bowl of grated cheddar on the bottom (10 lbs), parsley, dill, roasted red peppers, capers (rinsed), and Hellman’s mayo. The sandwich is served
with pickled celery to cut the richness of the cheese spread and spiced cucumbers.