Grilled Pimiento Cheese Sandwiches

recipe
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.

Yield:

Makes 4 sandwiches (serving size: 1 sandwich)

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 6 Minutes

Nutritional 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

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

Preparation

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

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.

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.

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

Note: Nutritional analysis per 1/3-cup pimiento cheese: Calories 125 (58% from fat); Fat 8.1g (sat 4.9g, mono 0g, poly 0g); Protein 11.2g; Carb 4.5g Fiber 0.2g; Chol 24 mg; Iron 0.2mg; Sodium 332mg; Calc 271mg.

Note:

Christina Powell, Atlanta, Georgia,

February 2006
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