One of my most treasured food memories (I bet my brother and cousins can back me up on this one) was making and eating pimiento cheese sandwiches with my grandmother. Stuffed with slices of sharp Cheddar cheese, bits of roasted bell peppers, and a spoonful of mayo, my grandmother’s version of this sandwich was not the epitome of healthful eating—but I absolutely adored it. Hard as it is to lighten up this sandwich without sacrificing the taste that makes it so special, I did my best by reducing a half cup of mayo to two tablespoons! This sandwich is a Southern tradition that shouldn’t be missed.
1 cup finely grated Cheddar cheese (I like to use a hand grater, but you can also use a box grater and then chop it into smaller pieces)
2½ tablespoons or one 2-ounce jar diced pimientos, drained
2 tablespoons mayonnaise or Vegenaise
4 slices whole-wheat sandwich bread
1. Place the cheese, pimientos, and mayonnaise in a bowl and stir to combine.
2. Spread half the mixture on 2 slices of bread and sandwich together with the remaining slices of bread.
TIP: You can use low-fat mayonnaise to make this sandwich even lighter.