Pimiento Cheese on Marbled Rye

recipe
This recipe yields about 4 cups of pimiento cheese. If you don't plan to use all of the pimiento cheese for sandwiches, refrigerate any extra, and serve with crackers or celery sticks.

Yield:

16 servings (serving size: 2 bread slices and 1/4 cup pimiento cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 264
Fat 9.4 g
Satfat 4.9 g
Protein 13.2 g
Carbohydrate 31.3 g
Cholesterol 25 mg
Iron 2.2 mg
Sodium 833 mg
Caloriesfromfat 32 %
Fiber 2.4 g
Calcium 248 mg

Ingredients

1 cup fat-free mayonnaise
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 (8-ounce) blocks reduced-fat shredded sharp Cheddar cheese
2 (4-ounce) jars diced pimiento, drained
1/4 cup pickled jalapeño peppers, drained and chopped
2 tablespoons finely chopped onion
2 teaspoons Worcestershire sauce
3 2 (1-ounce) slices marbled rye bread

Preparation

Combine first 7 ingredients in a large bowl; stir well.

Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.

Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeño peppers.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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