Have you tried the pimento cheese sandwich? It’s currently living in the seasonal sandwich slot, but is going away soon to make room for a new sandwich. I’ve learned that no one who grew up in New England knows about pimento cheese. The other thing no one knows about is cornbread stuffing (in Texas we call regular bread stuffing Yankee stuffing). But that’s another story.
My grandmother on my mom’s side was from San Antonio. She would make a spread with cheese, mayo, and pimentos (those little red peppers you find in olives).
At Clover, we decided to add a few things to build crunch and acidity. First thing was thick planks of cucumber tossed w/Aleppo pepper. Then a layer of pickled celery. We brine it at a higher strength than what we use for our pickled cabbage, carrots, and onions. This one will be around for a few more days at MIT, and about another week at the other locations.
