The Pimento Sandwich. If you grew up in the south you know what I am talking about here!
makes about 8 sandwiches
Ingredients
- 2 ounce neufchatel cheese room temperature
- 3/4 cup Dukes mayonnaise
- ½ cup roasted red peppers diced
- 1 ¼ teaspoon seasoned salt
- ¼ teaspoon dried ground chipotle
- 8 ounce sharp cheddar cheese grated
- 8 ounce sharp white cheddar cheese grated
- ½ teaspoon kosher salt as needed
Directions
Mix the first five ingredients together and then add in the shredded cheese. Taste and add salt as needed for seasoning. Chill for one hour. Serve on wheat bread with the crusts cut off.
have thought to add whole lemon slices to a salad, but now that I see this one, it seems like the only sensible thing to do!
But the salad looks great! I know you like the crunch of raw pepper but I’d be tempted to fire roast them a bit to add a little char. They’d still have some crunch.
This roasted chicken salad with yellow bell pepper and lemon slices looks great. I think it could make a perfect summertime treat.
Stunning food, as usual! I was just thinking about how to define a salad a couple of days ago! It is not an easy question. There are so many things we call salad!
That’s lovely. The colors are spot on.
How glad am I that one day I decided to try red, orange and yellow peppers after years of associating these beauties with their horrible cousin green? Very glad. This is just beautiful Greg.
oh em gee this is a beautiful salad; beautifully composed, simple ingredients and oh my … do i want to roast a chicken JUST to make this salad!
i’m in love with the idea of having those bites of lemon wedges in a salad. not just the zest or juice — a nice bite!
I love summer salads and can’t wait to see more from you. I haven’t used marjoram much, but you’ve peaked my interest.
Gorgeous, gorgeous salad, Greg! I love that you used marjoram in it, too. Reminds me that I have a marjoram plant that is trying to take over my herb garden. Now I have a perfect use for some of it.