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Pimento Cheese Tomato Bake

By Paula Deen


Featured in:

Paula Deen's Kitchen Classics

Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 8 to 10


  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • ½ cup mayonnaise
  • 1 (3-ounce) package cream cheese, at room temperature
  • 3 tablespoons mashed pimentos
  • ½ teaspoon Paula Deen House Seasoning, plus more to taste
  • 1 teaspoon grated onion
  • freshly cracked black pepper
  • 12 slices white bread, trimmed of crusts
  • 2 or 3 tomatoes, sliced
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
  • 1 (10-ounce can) diced tomatoes with green chilies


Preheat the oven to 350˚F. Using an electric mixer, beat together the Cheddar and Jack cheese, the mayonnaise, cream cheese, pimentos, House Seasoning, onion, and cracked pepper to taste. Spread the pimento cheese mixture on one side of each slice of bread. Roll each slice up jelly-roll style. Place the fresh tomato slices in an 8 x 11 x 2-inch baking dish, covering the entire bottom. Sprinkle the tomatoes with half of the oregano and House Seasoning to  taste. Place the rolls on top of the sliced tomatoes, pour the canned tomatoes evenly over them, and sprinkle with the remaining oregano. Bake for 30 minutes.

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