Pimento Cheese Sandwiches
- 2 Cups Sharp Cheddar, shredded
- 1 Cup White Cheddar, shredded
- 8 oz Cream Cheese, softened at room temperature
- 1/3 Cup Duke’s Mayonnaise
- 4 oz Pimento Peppers, drained
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Cayenne Pepper
- ¼ tsp each, Salt & Pepper
- Captain Derst’s Bread (or White Bread)
- Bring your cream cheese to the counter to soften for a bit before starting this recipe.
- Mix all ingredients except pimentos in a medium sized bowl and stir until smooth.
- Drain the juice out of your jar of pimentos. Using a wooden spoon, fold the pimentos into the cheese mixture until combined.
- Spread over your bread to make a sandwich, and cut in half into two triangles. Serve cold.
Egg Salad Sandwiches
- 10 Eggs, hard boiled and peeled
- 1 tbsp Yellow Mustard
- 3 heaping tbsp Duke’s Mayonnaise
- ½ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Smoked Paprika
- Captain Derst’s Bread (or White Bread)
- Place peeled eggs in a medium mixing bowl. Use a potato masher or fork to combine egg whites and yolks, leaving some lumps for texture.
- Add mustard, garlic powder, mayonnaise, salt, pepper and smoked paprika, and stir well to combine.
- Spread on Captain Derst’s Bread and serve cold.