Superb, Authentic Pimento Cheese Recipe ~ Okra Grill, South Carolina
Ooey, gooey, melting cheesy Pimento Cheese!
Simply MELTY, MELTY GOODNESS!
So perfectly Southern, perfectly addicting and perfectly delicious!
If you haven’t passed this golden cheese spread through your lips yet, you are truly missing out . . . BIG TIME!
Pimento Cheese is a Southern deal; totally unknown in other parts of the U.S. unless you’ve heard about it from others, especially if they have a connection to the South. The first time I had a traditional pimento cheese sandwich was at a Southern college football game tailgating party. I soon discovered what all the hoop-la is about. These plain and simple and addicting sammies are STANDARD fare at Southern get-togethers . . . you can even cut the crusts off the cold sandwiches and serve them at teas and socials!
what better way to enjoy a truly Southern sammie than with the combo of Fried Green Tomatoes with Pimento Cheese?
Recently Mr. Meat and Potatoes (my husband) and I visited Charleston for a weekend and before we left, we decided to pig out just one more time for breakfast. We chose the highly rated Page’s Okra Grill in the town of Mt. Pleasant, next to Charleston, S.C. (just across the river and over the new, absolutely beautiful Ravenel Bridge).
Everything written about this local eatery is true . . . offering delicious local Lowcountry South Carolinian cuisine with happy, happy, HAPPY Southern hospitality that South Carolina is famous for. Prepare to stand in line . . . it’s worth the wait, because there are happy customers in-the-know who are willing to wait for the delicious goodness that awaits everyone inside or on the outdoor patio!
Their motto: “Serving Local Food for Local People”. For us, that’s exactly what we look for when we eat in new places . . . where the locals go, because they know the best well-kept secrets and sometimes that are a little off the beaten path! Thank goodness the word has gotten out among NON-Local peeps like us, so we can enjoy it too!
Although Mr. M. & P. ordered his traditional, never change-a-thing-pancakes-for-breakfast, I chose to do something unique and local (as I always do): A breakfast sandwich specialty of the house — Fried Green Tomato Sandwich smothered with house-made Pimento Cheese, crisp, thick Applewood Smoked Bacon, and a Fried Egg on Buttered, Grilled Texas Toast.
And melted on the grill? Do I need to even tell you that I was in cheese heaven!
Oh my goodness, I don’t care how stuffed I was . . . I ate each and every crumb and still wanted another sandwich.
Isn’t that a little disgusting?
I’ll just exercise later . . . and maybe take another cholesterol control pill!
You don’t want to miss this place or their pimento cheese items on the menu. Luckily for me (and you), I bought this tiny little booklet of favorite Charleston restaurant recipes and inside is just what the foodie doctor ordered: the recipe for the Page’s Okra Grill Pimento Cheese.
You can thank me for finding this recipe and sharing it with you after you make this cheesy elixir! And if you aren’t from the South, surprise your friends who will beg you for this recipe!
To make this sandwich, in addition to the pimento cheese, use the recipe that I created for Fried Green Tomatoes that has gone viral on the web!
fantastic Bloody Mary’s and Shrimp and Grits
It’s a good thing that my husband drove us all the way home! I was so stuffed with joy in my tummy from our breakfast at Page’s Okra Grill that I slept and snored happily . . . all the way home!
Here is a video from Page’s Okra Grill on youTube in which they share all about their famous Pimento Cheese recipe, how they make it (recipe below) and how to use it. ENJOY!
Superb Pimento Cheese
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Cuisine: Southern U.S.A.
Description
This is a recipe for restaurant quantity; divide it down to be more of a manageable size for your serving needs.
Ingredients
- 10 lb. sharp Cheddar Cheese, shredded
- 4 cups fresh red pimentos, pickled, and the juice
- 5 lb. pepper jack cheese, shredded
- 2 cups pickled jalapeños, diced
- 1 gallon Duke’s mayonnaise
- 3 lb. cream cheese, softened
- 1/4 cup kosher or sea salt, freshly cracked
- 1/4 cup black pepper, freshly cracked
- 1/4 cup garlic powder
Instructions
- In a large mixing bowl, combine the sharp cheddar and pepper jack cheeses by hand, tossing gently to blend well.
- Add pimentos and jalapeños, toss again.
- In a separate bowl, mix the mayonnaise and cream cheese until well blended.
- Combine salt, pepper, and garlic and add to the cheese mixture, tossing to evenly coat.
- Fold the mayonnaise-cream cheese mixture into the cheese mixture; DO NOT OVERMIX or break down the cheese.
- Refrigerate for several hours or overnight to allow all of the flavors to ‘marry’ and come together.
- Serve with crackers, on traditional fresh, soft white bread as sandwiches (cut in fourths), on top of a hamburger, with fried green tomatoes or with a specialty sandwich as shared on La Bella Vita Cucina blog, November 8, 2014
Notes
Recipe courtesy of Page’s Okra Grill, Mt. Pleasant, S.C., USA from which we enjoyed this incredible pimento cheese and which was published in the small recipe booklet that we purchased while at Page’s Okra Grill: “Signature Tastes of Charleston — Favorite Recipes from our Local Restaurants”.
Here are some other incredible recipes that have gone viral on the web, that I hope you enjoy!
Please let me know what you think if you do prepare them:
Fried Green Tomato Stacks with Jalapeño Pimento Cheese
BEST Fried Green Tomatoes with Garlic, Bacon and Buttermilk Sauce
Tomato and Zucchini Gratin with Pimento Cheese and Asiago Cheese
creamy cheese oozing out of the zucchini and rice gratin
and last but not least, one of my very first recipe posts on Pimento Cheese recipes on La Bella Vita Cucina:
South Carolina Pimento Cheese Stuffed Hamburgers
South Carolina Pimento Cheese Hamburger (Photo Courtesy of Saveur)
Oh my, Roz! This looks amazing! It truly does look like cheese heaven, and I want to go there – to cheese heaven and the restaurant!:) I have never had pimento cheese before, but I sure think I would like it based on your pictures. What a great way to end your trip! Thanks so much for the recipe.
You said it perfectly, Shari “Cheese Heaven” . . . when I was a young adult in the Midwest in the beginning of my culinary explorations, I had read about this strange thing from the South called ‘pimento cheese’ and thought, “what the heck is that stuff . . . and why the big deal that it should be constantly mentioned in the likes of Southern Living magazine?” Well, moving here and tasting it in all it’s variations of public and private recipes, I now ‘GET IT’! This is total cheese addiction, Shari! So just saying’ that you’re forewarned about pimento cheese!
But enjoy and diet later!
Roz
Roz, I’m new to your blog. I don’t have one of my own, but my daughter just started one called fashionably-ate.com. We are from Louisiana and vacationed on Isle of Palms for Thanksgiving week and had dinner at Page’s Okra Grill. OMG–that pimento cheese is to die for! My husband and daughter had the PBT and went crazy over the combination of bacon, pimento cheese, and bacon–absolutely sinful but a sandwich made in heaven. We actually bought some and brought it back to the rental house and had it as an appetizer for our Thanksgiving meal. Courtney was kind enough to send me the recipe after I saw the video, and I plan on making it for Christmas. We will definitely make your fried green tomatoes on a cheat day–can’t wait to try them.
Hi Ginger!
You are of the same culinary soul as I!!! I am so glad that you stopped by and took the time to leave your kind comment . . . of which I do not deserve the accolades for this delicious pimento cheese recipe . . . .all going out to Page’s Okra Grill in Mt. Pleasant, SC. I have a big mouth and love to give ‘shout-outs’ where they are due! And man, like you said, this is one incredible made-from-scratch pimento cheese. And to think that they are generous enough to share their own recipe? Wow, that spoke volumes to me! I hope that you stop by again and leave your email contact address so that I might be able to thank you directly.
Roz
I first read about this cheese on My Carolina Kitchen – and wanted it then. I want it now. Comfort me with cheese so I can deal with the polar vortex! Gorgeous photos!
Gosh Claudia,
I wish I could do something to help you with that darn polar vortex! You are brave souls in Minnesota! In the meantime, since I can’t offer any comfort, snuggle, snuggle, snuggle!
Happy Thanksgiving,
Roz
Those fried green tomatoes are singing my song with that cheese! Brilliant.
Maureen,
Yes, you’ll sing and do a happy dance at the same time when you taste this combination! Thanks for stopping by! I need to get back in touch with you about the recipe card!
Roz
Hi, Roz! I’ve never even tasted pimento cheese, but I MUST make some soon. I’d love to try it on a grilled cheese…so yummy. I’m in the car now with Mary Homer and we’re heading back to Indianapolis from Ann Arbor. We saw the whole Gradwohl family and got a lot of comfort from seeing how well they were doing. And amazing to see all the folks who loved Steve as a doctor and a friend. We had lots of laughs about the old Crawford days!!! xo
Liz, I had never tasted Pimento Cheese either until I moved South . . . I had read about it over and over again in my annual subscription to Southern Living. It is a totally big deal and totally addicting. Have to run an hour on a treadmill just to counteract the calories! So glad you got to spend time with Mary and the Gradwohl’s! What a great friend you are!!!
xo
Roz
Roz, you are bringing me back to my childhood with this recipe. I grew up eating pimento cheese. My husband on the other hand did not and so thus I don’t get to have it as much as I would like but boy maybe I could get him to like it with you recipe. I love it and Dukes mayo is a MUST in my book too:)))
Oh, the pimento cheese looks delicious! I love love it and need to try this recipe soon. Thanks for it!
Pam, It is a fantastic pimento cheese and I can’t wait to make it at home now that I found the recipe. If you make it, please let me know what you think!
Thanks!
Roz
Jessica, You’re so lucky to have grown up with such yummy comfort foods, such as pimento cheese. I have to seriously control myself when its in front of me!
xo
Roz
Your sandwich looks incredible and I recognize that Bloody Mary. While we enjoyed other places while visiting in May, Page’s was by far our favorite. Large amounts of delicious, local cuisine type food at very reasonable prices is my kind of place. We really liked their pimento cheese and appreciate the recipe.
Hi Larry,
I was thinking of you when I wrote this post and shared the recipe! I knew you’d love it! I could eat at that restaurant every day!
Roz
My mouth is watering terribly, Roz. I NEED that sandwich!
Hi Angie,
I’d be so happy to make this sandwich for you if we’re ever fortunate enough to meet!
Roz