Grilled Pimiento Cheese Sandwiches

I found this recipe in Southern Living magazine a few years ago. It is a nice variation on a grilled cheese sandwich. This recipe makes 4 cups of pimiento cheese but only uses 1 1/3 cups in the recipe. Cover leftover pimiento cheese, and store in the refrigerator for up to 1 week. The pimiento cheese can also be served as a spread or dip.

{Pimiento Cheese}
1 (4 oz) jar diced pimiento, drained
1/2 cup reduced-fat mayonnaise
1/2 cup light sour cream
1 teaspoon finely grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 (8 oz) block 2% reduced-fat sharp Cheddar cheese, finely shredded
1 (8 oz) block light white Cheddar cheese, finely shredded

Stir together first 6 ingredients in a large bowl until blended, and stir in cheeses.

{Sandwiches - makes 4}
pimiento cheese
8 light white or wheat bread slices
2 medium tomatoes, sliced
2 tablespoons light butter, melted
vegetable cooking spray

Heat an electric griddle to 350º or a nonstick skillet over medium-high heat. Spread 1/3 cup cheese mixture on each of 4 bread slices. Top evenly with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted butter.
Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in skillet. Brush tops evenly with remaining melted butter. Cook 2 to 3 minutes on each side or until golden. Serve immediately.