Prep 15 mins
Cook 0 mins
When I lived in the south I was introduced to grilled pimiento cheese sandwiches and got hooked on them. Here is a variation of the pimiento cheese sandwiches. From Southern Living Cooking Light. Time does not reflect chilling time.
- 8 ounces neufchatel cheese, softened
- 2 cups shredded colby cheese (8 ounces) or 2 cups longhorn cheese
- 4 ounces jarred diced pimentos, drained
- 3 tablespoons pickle juice
- 1 dash garlic powder
- 24 inches whole wheat pita pocket bread
- 1 leaf lettuce
- Combine cheese, mixing well.
- Add next 3 ingredients, mixing well.
- Cover and chill at least 1 hour.
- Cut pocket bread rounds in half; line each half with lettuce, and fill with 1/4 cup cheese mixture.
Pimento cheese is a favorite here. This creamy version hit the spot for lunch. New to me was adding pickle juice. We served in pitas as suggested and with fresh fruit. Made for the Culinary Quest 2014.
Really loved making this and trying it. Total memories of holidays of my youth, my mom always had celery sticks with pimento cheese. The flavor and texture of this recipe is great. Made for Culinary Quest.
When it says only use 1/4 cup in your sandwich, believe it. It tastes so rich. Leftovers are good served all sorts of other ways, in grilled cheese, on open faced sandwiches with tomato, etc. I think that the pickle juice is the secret weapon in these, so don't leave it out. Easy to make and very festive looking.