Pimiento Cheese on Marbled Rye

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.


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


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


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.