Marbled Rye


  • 2 tablespoons finely chopped onion
  • 1 cup fat-free mayonnaise
  • 3 2 (1-ounce) slices marbled rye bread
  • 2 (4-ounce) jars diced pimiento, drained
  • 2 teaspoons Worcestershire sauce
  • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
  • ¼ cup pickled jalapeño peppers, drained and chopped
  • + 1 more ingredients
    • 2 (8-ounce) blocks reduced-fat shredded sharp Cheddar cheese

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) ca...

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