This recipe makes 4 cups of pimiento cheese but only uses 1 1/3 cups in the recipe. Cover leftover pimiento cheese, and store in the refrigerator for up to 1 week.

Christina Powell, Atlanta, Georgia
Recipe by Southern Living February 2006

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Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Yield:
Makes 4 sandwiches (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 6 ingredients in a large bowl until blended, and stir in cheeses.

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  • Heat an electric griddle to 350º or a nonstick skillet over medium-high heat. Spread 1/3 cup cheese mixture on each of 4 bread slices. Top evenly with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted butter.

  • Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in skillet. Brush tops evenly with remaining melted butter. Cook 2 to 3 minutes on each side or until golden. Serve immediately.

  • Note: For testing purposes only, we used Kraft 2% Milk Sharp Cheddar Cheese and Cabot 50% Light Vermont Cheddar Cheese.

  • Note: Nutritional analysis per 1/3-cup pimiento cheese: Calories 125 (58% from fat); Fat 1g (sat 9g, mono 0g, poly 0g); Protein 2g; Carb 5g Fiber 2g; Chol 24 mg; Iron 2mg; Sodium 332mg; Calc 271mg.

Nutrition Facts

241 calories; calories from fat 40%; fat 12.4g; saturated fat 7.1g; mono fat 0g; poly fat 0.1g; protein 17.3g; carbohydrates 24.9g; fiber 5.6g; cholesterol 30mg; iron 3mg; sodium 551mg; calcium 329mg.
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