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Monterey Jack and Jalapeño Sandwiches

Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.