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Grilled Pimiento Cheese Sandwiches

Prep time 20 mins
Cook time 6 mins
Yield Makes 4 sandwiches (serving size: 1 sandwich)
This recipe makes 4 cups of pimiento cheese but only uses 1 1/3 cups in the recipe. Cover leftover pimiento cheese, and store in the refrigerator for up to 1 week.

Ingredients

  • 1 (4-ounce) jar diced pimiento, drained
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup light sour cream
  • 1 teaspoon finely grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, finely shredded
  • 1 (8-ounce) block light white Cheddar cheese, finely shredded
  • 8 (3/4-ounce) light white or wheat bread slices
  • 2 medium tomatoes, sliced
  • 2 tablespoons light butter, melted
  • Vegetable cooking spray

Nutrition Information

  • calories 241
  • caloriesfromfat 40 %
  • fat 12.4 g
  • satfat 7.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 17.3 g
  • carbohydrate 24.9 g
  • fiber 5.6 g
  • cholesterol 30 mg
  • iron 3 mg
  • sodium 551 mg
  • calcium 329 mg

How to Make It

  1. Stir together first 6 ingredients in a large bowl until blended, and stir in cheeses.

  2. Heat an electric griddle to 350º or a nonstick skillet over medium-high heat. Spread 1/3 cup cheese mixture on each of 4 bread slices. Top evenly with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted butter.

  3. Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in skillet. Brush tops evenly with remaining melted butter. Cook 2 to 3 minutes on each side or until golden. Serve immediately.

  4. Note: For testing purposes only, we used Kraft 2% Milk Sharp Cheddar Cheese and Cabot 50% Light Vermont Cheddar Cheese.

  5. Note: Nutritional analysis per 1/3-cup pimiento cheese: Calories 125 (58% from fat); Fat 1g (sat 9g, mono 0g, poly 0g); Protein 2g; Carb 5g Fiber 2g; Chol 24 mg; Iron 2mg; Sodium 332mg; Calc 271mg.