Grilled Pimiento Cheese Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 40%
  • Fat: 12.4g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 17.3g
  • Carbohydrate: 24.9g
  • Fiber: 5.6g
  • Cholesterol: 30mg
  • Iron: 3mg
  • Sodium: 551mg
  • Calcium: 329mg


  • 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


  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 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.
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