Pimiento cheese in a healthy brown bag lunch, yep, we made it happen thanks to a homemade spread. Even without meat, this healthy sandwich packs 17 grams of protein.



  • 2 tablespoons low-fat cottage cheese (2%)

  • ½ cup shredded reduced-fat sharp cheddar cheese

  • 2 tablespoons plain fat-free Greek yogurt

  • 2 tablespoons finely chopped shallot

  • 2 tablespoons jarred pimentos or roasted red pepper, drained and chopped

  • ⅛ teaspoon paprika or cayenne pepper

  • ½ zucchini, very thinly sliced (about 2/3 cup total)

  • 1 tomato, thinly sliced

  • 2 whole wheat bagel thins, split and lightly toasted


  • For pimento cheese, in a small bowl beat the cottage cheese with an electric mixer on medium speed until nearly smooth. Stir in the next five ingredients (through paprika) until combined.

    Arrange half of the zucchini and half of the tomato slices on bottom halves of bagel thins. Carefully spread pimiento cheese over tomatoes. Top with remaining tomato and zucchini slices and bagel tops.

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For a smoother pimento cheese, in a small food processor, combine cheddar cheese, cottage cheese, yogurt, and shallot. Cover and process until nearly smooth. Transfer to a small bowl. Stir in pimentos and paprika.

Wrap and Tote

Wrap sandwiches individually in parchment paper, plastic wrap, or waxed paper. Place sandwiches in insulated lunch boxes. Add cooler packs or store lunch boxes in the refrigerator. Serve sandwiches within 5 hours.

Nutrition Facts

238 calories, 8 g fat (4 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 22 mg cholesterol, 478 mg sodium, 32 g carbohydrates, 7 g fiber, 8 g sugar, 17 g protein.