Ingredients:

  • 8 oz (225g) Extra sharp cheddar cheese, freshly grated
  • 1/4 cup (60g) Plain non-fat Greek yogurt
  • 2 tbsp (30g) Light mayonnaise
  • 1/4 cup (60g) Drained pimentos, finely chopped
  • 1/2 tsp (1g) Smoked paprika
  • 1/4 tsp (1.5g) Salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tsp (5ml) Lemon juice or pimento brine
  • 6 slices (180g) Whole wheat or soft white bread
  • 1 tbsp (14g) Unsalted butter, softened

Instructions:

  1. Combine the grated cheddar, Greek yogurt, light mayonnaise, chopped pimentos, and smoked paprika in a mixing bowl.
  2. Fold the ingredients together with a rubber spatula until the mixture is cohesive and the cheese is evenly coated.
  3. If the spread is too stiff, stir in the lemon juice or pimento brine one teaspoon at a time until it reaches a velvety consistency.
  4. Transfer the spread to a bowl, cover, and refrigerate for 30 minutes to allow the flavors to marry.
  5. Lay the bread slices flat and apply a very thin, edge-to-edge layer of softened butter on one side of each slice to create a moisture barrier.
  6. Scoop a generous portion of the chilled pimento cheese onto one slice of buttered bread and spread evenly to the edges.
  7. Top with a second slice of buttered bread.
  8. Using a serrated knife, carefully saw through the crusts to remove them, then cut each sandwich into three equal rectangular fingers or four small triangles.