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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.

Source: Better Homes and Gardens

Gallery

Credit: Adam Albright

Recipe Summary

total:
25 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tip

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; fat 8g; cholesterol 22mg; saturated fat 4g; carbohydrates 32g; insoluble fiber 7g; sugars 8g; protein 17g; vitamin a 1207.7IU; vitamin c 26.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.9mg; vitamin b6 0.2mg; folate 23.7mcg; vitamin b12 0.1mcg; sodium 478mg; potassium 317mg; calcium 489mg; iron 1.8mg.
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