Recipes and Cooking Stacked Veggie Sandwiches with Pimiento Cheese 5.0 (1) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Total Time: 25 mins Servings: 2 Yield: 2 sandwiches Jump to Nutrition Facts Ingredients 2 tablespoon low-fat cottage cheese (2%) ½ cup shredded reduced-fat sharp cheddar cheese 2 tablespoon plain fat-free Greek yogurt 2 tablespoon finely chopped shallot 2 tablespoon jarred pimentos or roasted red pepper, drained and chopped ⅛ teaspoon paprika or cayenne pepper ½ medium zucchini, very thinly sliced (about 2/3 cup total) 1 medium tomato, thinly sliced 2 whole wheat bagel thins, split and lightly toasted Directions 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. 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. Rate it Print Nutrition Facts (per serving) 238 Calories 8g Fat 32g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 238 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 478mg 21% Total Carbohydrate 32g 12% Total Sugars 8g Protein 17g Vitamin C 26.3mg 132% Calcium 489mg 38% Iron 1.8mg 10% Potassium 317mg 7% Folate, total 23.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.