Monterey Jack and Jalapeño Sandwiches

recipe
Monterey Jack cheese and pickled peppers combine for a new twist on pimiento cheese sandwiches. While this version is mild, you can increase the amount of jalapeño or use Monterey Jack cheese with jalapeño peppers for spicier sandwiches.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 352
Caloriesfromfat 30 %
Fat 11.6 g
Satfat 6 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 14.6 g
Carbohydrate 46.8 g
Fiber 3 g
Cholesterol 27 mg
Iron 2.4 mg
Sodium 817 mg
Calcium 279 mg

Ingredients

8 (1 1/2-ounce) slices sourdough bread
1 garlic clove, halved
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup fat-free mayonnaise
1 tablespoon minced green onions
1 tablespoon finely chopped pickled jalapeño peppers

Preparation

Heat a large grill pan over medium-high heat. Add 4 bread slices; cook 2 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining bread slices. Rub 1 side of each bread slice with cut sides of garlic clove; discard garlic.

Combine cheese and remaining ingredients, stirring well. Spread about 3 tablespoons cheese mixture over the garlic side of each of 4 bread slices; top each sandwich with 1 bread slice, garlic side down.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note