Monterey Jack and Jalapeño Sandwiches

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.6g
  • Carbohydrate: 46.8g
  • Fiber: 3g
  • Cholesterol: 27mg
  • Iron: 2.4mg
  • Sodium: 817mg
  • Calcium: 279mg

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

  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.
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