Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.

Jeanne Lemlin
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.

    Advertisement

Nutrition Facts

356 calories; calories from fat 30%; fat 11.9g; saturated fat 6.4g; mono fat 2.9g; poly fat 0.4g; protein 14.9g; carbohydrates 43.6g; fiber 4.1g; cholesterol 36mg; iron 2.9mg; sodium 875mg; calcium 173mg.
Advertisement