Pimento Cheese Sandwich: Year 6

By Lucia May 11, 2015

IMG_6535

This week we launch the Pimento Cheese Sandwich. This was the first sandwich ever championed by an employee – me, back in 2010 when I was a team leader on the first MIT truck.

I grew up in Austin, Texas. My grandmother would always make pimento cheese sandwiches for family reunions and picnics. I think she learned it from her in-laws who were from Mississippi, or maybe from her mom who was from San Antonio. Either way, it was one of the major Southern foods I learned about as a child. It’s a grated cheese spread with mayo and some mild pimento peppers (you know, the things they stuff olives with). Usually it’s made with a basic cheddar cheese, and usually it’s spread on white bread or Saltine crackers. I told Ayr and Rolando about it. I thought it would make a good Clover sandwich. As New Englanders, they had never heard of it, but were willing to let me make up a batch in our kitchen. A little dev work, and we tested the Clover version on customers at the truck. And since then it’s been one of the best-loved seasonal sandwiches we do here!

It has a spread we make with sharp 1-year Grafton cheddar, mayo, roasted sweet peppers, dill, and capers, then it gets a layer of pickled celery, and thick cucumber slices tossed with Aleppo pepper. It’s rich and cheesy but also has a lot of fresh, pickled flavors. And once we figure out packaging, we’re going to be selling deli containers of pimento cheese spread in our new retail area at HFI.

Like what you read?
Continue the conversation!