On Saturday, I had a 20-mile-long run to complete first thing in the morning – the final long run in preparation for a marathon I’m running soon. Once I got home, I was absolutely famished, and only one meal would satisfy my appetite: Pimiento-cheese sandwiches.
It’s a delicacy I don’t indulge in often, because in all honesty the meal is pretty high-test for a regular Saturday lunchtime. But after burning 2400ish calories in my workout, I was more than ready for some high-test. So after I showered and had a cup (or two) of coffee, I put four eggs in a pot to hard-boil them and enjoyed a third cup of coffee as they cooled off after their bath.
Now, when I’m making these sandwiches for others, I go the extra mile and grate the sharp cheddar cheese myself. But for just LeeLee and me, my wobbly legs didn’t feel like standing at the counter with the grater for 15 minutes, so I went with the easy option and got a bag of shredded sharp cheddar. I feel no remorse. ;)
I took about two cups of the aforementioned cheddar and placed it in a large bowl. Then I added a jar of drained, diced pimientos. And then about half a cup of mayonnaise (eyeball it – you don’t want your pimiento cheese to be dry! If it needs more, add more). And then I diced the eggs and added them to the mix. Finally, I topped the whole thing off with a liberal amount of black pepper and mixed the ingredients thoroughly until – voila – the pimiento cheese took shape!
And what better to add to this meal but two slices of bread for a sandwich? It had to be done, so we did it. (We may or may not have gone back to the bowl and eaten some plain on a plate after the fact. In fact, that’s exactly what we did.) Put some potato chips (or, if you’re trying to be slightly more healthy, fruit salad) on the side, and you’ve got a lunch of Southern champions.
:)