Recipe information
Yield
serves 8-10
Ingredients
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
Preparation
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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
