Ingredients

Equipment Needed

• •12-inch cast iron skillet or griddle
• •Box grater for shredding cheese
• •Wide spatula

Instructions

1. 1

   Make the pimento cheese

   In a large bowl, combine the softened cream cheese and mayonnaise. Beat with a fork or wooden spoon until smooth and creamy, about two minutes. You want no lumps here. Add the shredded cheddar and mix until everything comes together into a thick, spreadable paste. The cream cheese gives body; the mayo gives tang. Fold in the drained pimentos, cayenne, garlic powder, smoked paprika, salt, and black pepper. Taste it. Adjust the heat. This is your cheese, so make it yours.

   Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent proper melting and give you a grainy texture.
2. 2

   Warm the tasso

   Heat a large cast iron skillet or griddle over medium heat. Lay the tasso slices in a single layer and let them warm for about 45 seconds per side. You're not trying to crisp them, just wake them up. The fat should start to glisten and the edges will curl slightly. The smell that fills your kitchen right now? That's what Cajun country smells like. Remove to a plate and wipe out the skillet.

3. 3

   Build the sandwiches

   Butter one side of each bread slice, corner to corner. Don't be shy. Flip four slices butter-side down and spread a generous layer of pimento cheese on the unbuttered side, about three tablespoons per sandwich. The cheese should be thick enough that you can see it. Layer the warmed tasso over the cheese, overlapping slices so every bite gets some. Top with the remaining bread, butter-side up.

4. 4

   Griddle until golden

   Return your skillet to medium-low heat. Place the sandwiches in the pan, working in batches if needed. Press down gently with a spatula. Let them cook undisturbed for three to four minutes until the bottom is deep golden brown and the cheese starts to soften. You'll see it beginning to ooze at the edges. Flip carefully and cook another three to four minutes. The low heat matters here: too hot and you burn the bread before the cheese melts.

   Cover the skillet with a lid or sheet pan for the last minute of cooking. The trapped heat helps the cheese go properly molten.
5. 5

   Rest and serve

   Transfer sandwiches to a cutting board and let them rest for one minute. This keeps all that melted cheese from running out when you cut. Slice on the diagonal (it's the only civilized way), and serve immediately with pickled jalapeños on the side if you want extra heat. The first bite should give you crunch, then smoke, then that creamy, peppery cheese pulling in long strings. That's how you know you did it right.

Chef Tips

• •Real tasso can be hard to find outside Louisiana. Look for it at specialty meat markets or order online from Cajun suppliers. In a pinch, you could use a good smoked ham with extra cayenne, but it won't be the same. Tasso has a specific spice profile that makes this sandwich sing.
• •The pimento cheese improves after a few hours in the refrigerator. Make it the night before and let those flavors marry. Just bring it to room temperature before spreading, or it won't melt properly.
• •At Lagniappe, we sometimes add a thin layer of Creole mustard to the bread before the cheese. It cuts through the richness and adds another layer of Louisiana flavor. Try it if you like things tangy.
• •Leftover pimento cheese keeps for a week refrigerated. Use it on crackers, stuff it in celery, spread it on burgers. There's no wrong answer.

Advance Preparation

• •Pimento cheese can be made up to 5 days ahead and refrigerated. Bring to room temperature 30 minutes before using for best spreadability.
• •Tasso can be sliced the day before and stored refrigerated, tightly wrapped.

Frequently Asked Questions

Nutrition Information

1 serving (about 255g)