Pimiento Or Pimento Cheese Tomato Bake

• 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

1. Preheat oven to 350u0b0F.
2. Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with 1/2 the oregano. Set aside.
3. Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
4. Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
5. 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.
6. Bake for 30 minutes.

tomatoes, fresh oregano, cheddar cheese, cheese, cream cheese, light mayonnaise, pimientos, garlic, ground black pepper, salt, onion, bread, tomatoes

Taken from www.food.com/recipe/pimiento-or-pimento-cheese-tomato-bake-212756 (may not work)