4 oz. Light Cream Cheese (softened)
3/4 C. Mayo (light or fat free)
4 oz. Jar Diced Pimientos (drained)
1 lb. Colby/Monterey Jack Shredded Cheese Blend
1 Tbsp. Minced Garlic
1 Tbsp. Classic Garlic & Mustard No-Salt-Added Seasoning
2 Tbsp. Parsley Flakes
1 C. English Walnuts (chopped)
Homemade No-Salt-Added Buttermilk White Bread (recipe 023)
Extra Virgin Olive Oil
Cut softened Cream Cheese into small cubes, add Mayo, Pimientos and Colby/Monterey Jack Shredded Cheese. Sprinkle Garlic, Classic Garlic & Mustard Seasoning Blend and Parsley Flakes over mixture. Sprinkle chopped English Walnuts over the top and mix with wooden spoon.
Refrigerate for at least one hour before serving for flavors to develop. Heat griddle to 400°. Lightly brush 1 side of bread with Extra Virgin Olive Oil, and place on griddle. When toasted, remove from griddle and spread one piece of bread (toasted side) with Pimiento Cheese Spread. Top with second piece of bread, brush both sides with Olive Oil and grill until both sides are toasted and cheese it hot.
Makes 12 sandwiches. Enjoy!
No Salt Added...Just Great Taste!™
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