COOKING LIGHT Crave! by The Editors of Cooking Light

Author:The Editors of Cooking Light [The Editors of Cooking Light]
Language: eng
Format: epub
Tags: CKB000000;CKB101000;CKB002000
Publisher: Liberty Street
Published: 2016-07-15T00:00:00+00:00

Pimiento cheese is a Southern tradition. A little Parmesan added to the standard cheddar-mayo mixture creates extra savory depth. You can make the pimiento cheese ahead of time. Store it in an airtight container in the refrigerator for up to three days.

1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese

⅓ cup (about 1.25 ounces) grated fresh Parmesan cheese

2 tablespoons bottled diced pimientos, drained

1 tablespoon grated peeled shallots

2 tablespoons canola mayonnaise

1 teaspoon cider vinegar

¼ teaspoon freshly ground black pepper

4 (1-ounce) slices sourdough bread, toasted

12 tomato slices

¼ teaspoon kosher salt

4 center-cut bacon slices, cooked and halved

1 cup arugula

1. Combine first 7 ingredients in a large bowl. Top each toast slice with 3 tomato slices. Sprinkle tomato slices evenly with salt. Spread 3 tablespoons cheese mixture on top of tomatoes. Top each sandwich with 2 bacon halves and ¼ cup arugula. Serves 4 (serving size: 1 sandwich)

CALORIES 266; FAT 14.9g (sat 5.5g, mono 6.1g, poly 2.2g); PROTEIN 16.4g; CARB 19.3g; FIBER 2.2g; CHOL 31mg; IRON 1.7mg; SODIUM 743mg; CALC 139mg

Fit for a King: IN 1976, ELVIS PRESLEY FLEW FROM HIS HOME IN MEMPHIS TO DENVER (MORE THAN 800 MILES) just to eat a Fool’s Gold sandwich from a restaurant called the Colorado Gold Mine Company. The recipe for this $50 sandwich? An entire loaf of warm Italian bread, hollowed out and filled with peanut butter, grape jelly, and a pound of bacon.

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