Skinny Pimento Cheese and Asparagus Grilled Cheese
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Traditional Southern Pimento Cheese gets a healthy skinny makeover with half creamy ricotta cheese in concert with sharp cheddar and asparagus for a satisfying fresh veggie crunch.
Course: Sandwich
Cuisine: American
Servings: 2 sandwiches
Calories: 169 kcal
Author: Priscilla
Ingredients
  • 1 - 4 ounce jar pimentos drained
  • 1/2 teaspoon fresh lemon zest
  • 1/8 -1/4 teaspoon cayenne pepper
  • few grinds of black pepper
  • 8 ounces of whole milk ricotta
  • 4 ounces Tillamook sharp cheddar finely grated
  • 6-8 asparagus stalks trimmed and parboiled
  • 4 slices sourdough or whole grain bread*
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
Instructions
  1. Bring water to boil in a large, heavy saucepan. Add the asparagus and cook for two minutes. Remove and set aside. Par boiling brightens the color and two minutes will yield al dente asparagus. BE careful not to overcook as the asparagus will continue to cook when removed from the water unless you the stalks in an ice bath.
  2. Meanwhile, mix together the pimentos, lemon zest, cayenne and black pepper, and fold in the ricotta. Add the shredded sharp cheddar and blend together with a spoon or rubber spatula.
  3. Heat a griddle pan over medium high heat. Add a teaspoon of neutral oil (I use sunflower oil) and a teaspoon of butter and tilt the pan to coat. Spread a generous amount of pimento cheese mixture on two slices of bread. Place on the griddle pan, gently arrange about 4 asparagus stalks on top of each slice. Spread a little more pimento cheese mixture on top of the asparagus and place the second piece of bread on top. Cover with a lid, lower the heat to medium. Cook until golden brown on the bottom, gently turn the sandwich using a spatula and cook the other side.
Recipe Notes

There is enough pimento cheese for 4 sandwiches or save the remainder for crackers and crudites tomorrow.

* I used 1/8 teaspoon to be on the safe side and the pimento cheese wasn’t spicy at all - so go with 1/4 teaspoon if you like a little zip.
*I used Sprout Spelt bread - it’s whole grain and low in sodium (only 70 mg per slice vs. 200-300 in most bread)
*Nutrition analysis is based on a 1/2 cup serving of the pimento cheese mixture + asparagus, the sandwich depends on what bread you use.