Cheese Sandwich


For over 30 years my Georgia born husband has occasionally tossed a plastic container of pimento cheese into our grocery cart. One Saturday morning, watching Paula Deen talk about making pimento cheese, a light bulb went on that pimento cheese is homemade! I am certain that a processed plastic tub is not from his Southern childhood. Ty says this homemade version tastes like the bowl in Mama Jack’s icebox. For a big protein boost, I blend PURE Unflavored Whey Protein Isolate into the Greek yogurt and mayonnaise before blending into the shredded cheese

Pimento Cheese
  • 2 tablespoons Hellmann's Light Mayonnaise
  • 2 tablespoons Fage 2% Greek yogurt
  • ¼ teaspoon garlic powder
  • ½ teaspoon Coleman's dry mustard
  • Pinch of sea salt and a few grinds black pepper
  • One 4-ounce jar whole pimentos - well drained and diced
  • 8 ounces Cabot brand yellow sharp cheddar - shredded
  1. Blend the mayonnaise, yogurt, garlic powder, dry mustard, salt, black pepper and if using, PURE in a medium bowl. Add the pimentos and cheese, fold until well blended. Cover and refrigerate for at least 30 minutes for the cheese to melt with the seasonings.