Directions:
- Combine first 7 ingredients in a large bowl; stir well.
- Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.
- Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeño peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.25 Kcal (244 kJ) | ||
| Calories from fat | 18.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 3% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 2% | |
| Sodium | 255.74mg | 11% | |
| Potassium | 54.03mg | 1% | |
| Total Carbs | 8.43g | 3% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.41 Kcal (642 kJ) | ||
| Calories from fat | 48.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 3% | |
|---|---|---|---|
| Cholesterol | 15.23mg | 2% | |
| Sodium | 673.55mg | 11% | |
| Potassium | 142.3mg | 1% | |
| Total Carbs | 22.21g | 3% | |
| Sugars | 6.13g | 9% | |
| Dietary Fiber | 2.89g | 4% | |
| Protein | 4.92g | 4% | |
| Vitamin C | 5.6mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 70.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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