Best Pimento Cheese Tomato Bake Recipes

Pimiento or Pimento Cheese Tomato Bake image

Provided by SusieQusie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -3 ripe tomatoes, sliced
2 teaspoons fresh oregano, divided (or 1 teaspoon dried oregano)
1 cup grated sharp low-fat cheddar cheese
1 cup grated low-fat monterey jack cheese
1 (3 ounce) package low-fat cream cheese, softened
1/2 cup light mayonnaise
3 tablespoons pimientos, mashed (about 1 - 4 ounce jar, drained)
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
salt
1 teaspoon grated onion
12 slices bread, trimmed of crusts
1 (10 ounce) can Rotel tomatoes & chilies

Steps:

Preheat oven to 350°F.
Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with ½ the oregano. Set aside.
Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
Arrange bread/cheese rolls in baking dish on top of tomato slices, seam side down. Pour Rotel tomatoes evenly over the rolls. Sprinkle with remaining oregano.
Bake for 30 minutes.

Nutrition Facts : Calories 346.7, Fat 17.1, SaturatedFat 7, Cholesterol 34, Sodium 970.4, Carbohydrate 32.1, Fiber 2.1, Sugar 4.5, Protein 16.1

Pimento Cheese Tomato Bake image

Yield serves 8-10

Number Of Ingredients 12

1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
One 3-ounce package cream cheese, at room temperature
3 tablespoons mashed pimentos
1/2 teaspoon The Lady's House Seasoning, plus more to taste
1 teaspoon grated onion
Cracked pepper
12 slices white bread, trimmed of crusts
2 or 3 ripe tomatoes, sliced
2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano
One 10-ounce can Ro-Tel diced tomatoes with green chilies

Steps:

Preheat the oven to 350 degrees. Using an electric mixer, beat together the Cheddar and Jack cheeses, the mayonnaise, cream cheese, pimentos, House Seasoning, onion, and cracked pepper to taste. Spread the pimento cheese mixture on one side of each slice of bread. Roll each slice up jelly-roll style. Place the fresh tomato slices in an 8 x 11 x 2-inch baking dish, covering the entire bottom. Sprinkle the tomatoes with half of the oregano and House Seasoning to taste. Place the rolls on top of the sliced tomatoes, pour the canned tomatoes evenly over them, and sprinkle with the remaining oregano. Bake for 30 minutes.