Pimento Cheese & Pepper Jelly Pita delivers a bold fusion of sweet, savory, and smoky flavors that elevate the classic Southern staple. One bite and you’ll be convinced this irresistible sandwich deserves a spot in your game day and party lineup.
Discovering a Food Truck Favorite
Food truck menus often surprise me with their creativity, and that’s how I stumbled upon my new favorite: a pimento cheese pita. At a pottery festival in Seagrove, North Carolina, after a full day exploring artisan booths, the tempting aroma of nearby food trucks called us over. Despite the late hour and dwindling options, one menu item caught our eye—pimento cheese paired with pepper jelly, pita, and bacon. It was an instant yes!
Pimento Cheese
This recipe includes step-by-step instructions for making homemade pimento cheese, but you can easily save time by picking up your favorite brand from the grocery store instead. Homemade pimento cheese can taste better if made a couple of days ahead. Let it soften at room temperature before using, or add extra mayonnaise if needed for easier spreading.
Recreating the Pimento Cheese & Pepper Jelly Pita at Home
While I’ve always enjoyed pimento cheese with pepper jelly, adding crispy bacon and a warm pita made the combination even better. Inspired, I headed home to create my own version—an irresistible combination that’s hearty, satisfying, and packed with bold flavors.
Admittedly, this is a large, rich, hearty sandwich. For smaller portions, use mini pitas to make bite-sized versions for parties, gatherings, or as appetizers. Just remember to chop the bacon to sprinkle on smaller pitas.
Storage: Pimento Cheese & Pepper Jelly Pitas
Store the pimento cheese in the refrigerator for 1 to 2 weeks. Make only the number of sandwiches you plan to serve, as they do not keep well once assembled.
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Pimento Cheese and Pepper Jelly Pita
Ingredients
Pimento Cheese Ingredients
- 8 ounces cheddar cheese, freshly shredded (227 grams)
- 8 ounces Monterey Jack cheese, freshly shredded (227 grams)
- 1 teaspoon sugar
- 2 teaspoons vinegar
- â…” – 1 cup mayonnaise (230 grams)
- 4 ounces jarred pimento, chopped and drained, reserving liquid in a bowl (113 grams)
Sandwich Ingredients
- 6 small pitas
- 1 tablespoon butter, melted
- pimento cheese from recipe (or a 12-ounce container of store-bought pimento cheese)
- 1 small jar of pepper jelly
- 6 strips of bacon, cooked
Instructions
Pimento Cheese
- In a mixing bowl, add the shredded cheeses, sugar, vinegar, and chopped pimento. Stir to mix well.
- Add 2/3 cup mayonnaise and 1 tablespoon of reserved liquid from pimentos to the cheese mixture, stirring well. Add more mayonnaise and/or pimento juice as needed to achieve a loose, easy-to-stir cheese mixture. Once refrigerated, the mixture will stiffen and will need stirring before using.
Sandwiches
- Brush melted butter on one side of each pita. In a large skillet, place a pita with the buttered side down and cook on one side until toasted. Repeat the process for all the pitas.
- Place and spread 2 tablespoons or more of the pimento cheese down the middle on the untoasted side of the pita.
- Then add a tablespoon or more of the pepper jelly on top of the pimento cheese and distribute evenly.
- Place a cooked strip of bacon over the pimento cheese and pepper jelly. Fold the pita bread so the bacon is in the middle of the sandwich. Serve.