This Southern party classic gets a kick from dill pickle and the heat of a little jalapeño. Named for the street of my former apartment in the French Quarter, in which Tennessee Williams wrote "A Streetcar Named Desire."
Original Recipe: Pimento Cheese Saint Peter, is from "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020
Saint Peter Pimento Cheese Finger Sandwiches
Makes 16 to 20 party sandwiches
1/2 cup kosher dill pickles
2 tablespoons pickled jalapeño peppers, drained
16 ounces extra sharp Cracker Barrel cheddar, shredded with grater or food processor
1/2 cup Parmesan cheese, shredded
1/2 cup mayonnaise
2 jars (4 ounces) diced pimentos, drained
1 heaping tablespoon dehydrated Cajun or Creole Trinity seasoning (celery, bell pepper, onion)
1 teaspoon coarsely ground fresh pepper
1 loaf (16 ounces) Pepperidge Farm White Bread
In food processor, add pickles, jalapeños, pulse till chopped fine.
To large bowl, add cheddar, Parmesan, mayo, pickles, jalapeños, pimentos, dehydrated trinity, pepper. Thoroughly combine with wooden spoon. Chill covered for 6 hours, or overnight.
Let cheese mixture stand out of fridge 30 minutes before making sandwiches. Spread cheese between two slices of bread. With chef's knife (better than a bread knife for this), trim crusts if desired, then cut each sandwich in half. Serve remaining cheese alongside with some combination of bell pepper slices, celery sticks, carrots, crackers.
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