Talk Of The Town


Making Pimiento Cheese with D'Andrews Bakery

Posted at 12:41 PM, Jun 18, 2020
and last updated 2020-06-18 13:41:41-04

David Andrews made a Grilled Pimiento Cheese Sandwich and talked about their new pastry and picnic boxes. Pastry and picnic boxes are available for pickup or delivery to local customers who want to enjoy a sweet treat or meal while safely social distancing. For more information or to place an order, visit to D'Andrews Bakery & Cafe is located at 555 Church St. Nashville, TN 37219 (between 5th and 6th Avenues - one block away from the downtown Nashville Public Library).



1 ½ c white cheddar cheese

1 4 oz jar diced pimientos, drained

½ c roasted tomato mayonnaise (see recipe below)

2 slices Foccacio bread


Mix well all ingredients. Spread between 2 slices of bread. Enjoy.


YIELDS: About 1½ cups

1 pint cherry tomatoes

1 c neutral oil, such as grape seed, safflower or canola

½ t plus 1 pinch salt

1 egg

2 teaspoons apple cider vinegar or sherry vinegar

Heat oven to 400°. Toss the tomatoes with ¼ cup oil and a big pinch of salt and roast until the skins burst and the liquid evaporates (about 20 to 35 minutes). Remove from the oven and allow to cool.

In a food processor, mix the tomatoes, egg, remaining ½ teaspoon salt and vinegar together for 1 minute. Slowly drizzle in the remaining oil until a thick mayonnaise forms.

Taste, adjust seasoning and acidity as desired.