Monterey Jack and Jalapeño Sandwiches

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4 servings (serving size: 1 sandwich)
By Krista Ackerbloom Montgomery & Ann Taylor Pittman
August 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 352
  • Caloriesfromfat 30%
  • Fat 11.6g
  • Satfat 6g
  • Monofat 3.5g
  • Polyfat 0.9g
  • Protein 14.6g
  • Carbohydrate 46.8g
  • Fiber 3g
  • Cholesterol 27mg
  • Iron 2.4mg
  • Sodium 817mg
  • Calcium 279mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Heidelind1's Review

Heidelind1
December 28, 2009
This was a big hit with my boyfriend and is now a go-to. I used low-fat sour cream instead of mayo (cause we both hate mayo) and it's not a problem. The only bad thing is that the pickled jalepenos come in a relatively big can (for the amount you need for this recipe), but I've found uses for the leftovers (cornbread, quesedillas, omelettes).