Pimento Cheese Chicken Salad Sandwiches

Pimento Cheese Chicken Salad Sandwiches

Introduction: Indulge in a culinary symphony of flavors with our mouthwatering Pimento Cheese Chicken Salad Sandwiches. These versatile delights offer a perfect blend of creamy textures and zesty undertones, creating a sensational experience for your taste buds. Whether enjoyed chilled or grilled, these sandwiches are sure to elevate your lunchtime routine or impress guests at your next gathering.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 5 sandwiches
Calories: 219 kcal per cold sandwich, 268 kcal per hot sandwich

Ingredients:

  • 2 oz 1/3 less fat cream cheese, softened to room temperature
  • ¼ cup Hellmann’s Low Fat mayonnaise
  • ¼ cup plain fat-free Greek yogurt
  • 2 oz 50% less fat sharp cheddar cheese, shredded
  • 2 tablespoons diced pimiento peppers
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 6 oz cooked shredded boneless, skinless chicken breast, chilled or at room temperature
  • Salt and pepper, to taste
  • 10 slices light wheat bread
  • 5 lettuce leaves (for cold sandwiches)
  • 5 tablespoons light butter (for hot sandwiches)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, Hellmann’s Low Fat mayonnaise, plain fat-free Greek yogurt, shredded sharp cheddar cheese, diced pimiento peppers, garlic powder, onion powder, and paprika. Stir until all ingredients are well mixed.
  2. Add the shredded chicken breast to the mixture and stir until thoroughly combined. Season with salt and pepper to taste.
  3. For Cold Sandwiches: Place a lettuce leaf on one slice of light wheat bread. Spread 1/3 cup of the chicken salad mixture onto another slice of bread and assemble the sandwich with the lettuce-covered slice. Repeat to make 5 sandwiches. Any leftover chicken salad can be refrigerated for later use.
  4. For Hot Sandwiches: Spread 1/3 cup of the chicken salad mixture onto one slice of light wheat bread and cover it with another slice. Spread 1 tablespoon of light butter evenly across the outer surfaces of the bread slices. Place the assembled sandwich in a skillet over medium-low heat. Cook for 2-3 minutes on each side until golden brown and heated through. Serve warm.

Nutrition Information:

  • Cold Sandwich: 219 calories, 22g carbs, 4g sugars, 7g fat, 3g saturated fat, 20g protein, 3g fiber
  • Hot Sandwich: 268 calories, 22g carbs, 4g sugars, 13g fat, 5g saturated fat, 20g protein, 3g fiber

Weight W SmartPoints:

  • Cold Sandwich: Green – 6 SmartPoints, Blue – 5 SmartPoints, Purple – 5 SmartPoints
  • Hot Sandwich: Green – 8 SmartPoints, Blue – 7 SmartPoints, Purple – 7 SmartPoints

Conclusion: Elevate your sandwich game with our irresistible Pimento Cheese Chicken Salad Sandwiches. Whether enjoyed cold or hot, these flavorful creations are a testament to culinary creativity and healthy indulgence. With the perfect balance of creamy textures and savory spices, each bite promises a burst of deliciousness that will leave you craving more. Incorporate this recipe into your meal rotation for a satisfying and satisfyingly guilt-free dining experience.

prep time: 10MINUTES MINS

cook time: 5MINUTES MINS

total time: 15MINUTES MINS

calories: 219KCAL

These tasty and versatile Pimento Cheese Chicken Salad Sandwiches can be served chilled or grilled!

yield: 5 SANDWICHES

Ingredients

  • 2 oz 1/3 less fat cream cheese, softened to room temperature
  • ¼ cup Hellmann’s Low Fat mayonnaise, this is different than the Light variety
  • ¼ cup plain fat free Greek yogurt
  • 2 oz 50% less fat sharp cheddar cheese, shredded (I used Cabot)
  • 2 tablespoons diced pimiento peppers, from a jar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 6 oz cooked shredded boneless, skinless chicken breast, chilled or at room temperature
  • Salt and pepper, to taste
  • 10 slices light wheat bread, such as Pepperidge Farm Light Style or Arnold Light Multigrain
  • 5 lettuce leaves, cold sandwich only
  • *If making this sandwich a melt you’ll also need 5 tablespoons of light butter (I use Land O’Lakes light butter with canola oil in the tub)

Instructions

  • Combine the cream cheese, mayonnaise, yogurt, shredded cheddar, pimientos, garlic powder, onion powder, and paprika in a mixing bowl and stir until mixed. Add the shredded chicken and stir with a fork until well combined. Sprinkle on salt and black pepper, to taste.

TO MAKE A COLD SANDWICH:

  • Take two slices of bread and place a lettuce leaf on one slice. Spread 1/3 cup of the chicken salad across the surface of the other slice. Place the slices together, ingredients facing in. Repeat to make 5 sandwiches or refrigerate the leftover chicken salad for later.

TO MAKE A HOT SANDWICH:

  • Spread 1/3 cup of the chicken salad across one slice of bread and cover it with another slice. Spread 1 tablespoon of light butter across the outside surfaces of the bread (split the amount between the 2 slices). Place in a skillet and cook over medium-low for 2-3 minutes until the bottom is golden. Flip the sandwich and cook for another 1-2 minutes until the other side is golden as well. Serve warm.

Notes

To view your current W-W Points for this recipe and track it in the W-W app or site, click here!

Nutrition Information per cold sandwich:219 calories, 22 g carbs, 4 g sugars, 7 g fat, 3 g saturated fat, 20 g protein, 3 g fiber

Nutrition Information per hot sandwich:268 calories, 22 g carbs, 4 g sugars, 13 g fat, 5 g saturated fat, 20 g protein, 3 g fiber

MyW-W SmartPoints per (1 COLD sandwich) serving:

Green: 6 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints

MyW-W SmartPoints per (1 HOT sandwich) serving

Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints

Weight Watchers Points Plus:6 per cold sandwich

7 per hot sandwich

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