No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pimento-Cheese-and-Pumpernickel Sandwiches

  • yield: Makes about 16

advertisement

advertisement

Ingredients

  • 3 cups grated sharp yellow cheddar (1/2 pound)
  • 1 1/2 cups grated Monterey Jack cheese (1/4 pound)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 jar (4 ounces) pimento peppers, drained and coarsely chopped
  • 32 thin slices pumpernickel or favorite sandwich bread

Directions

  1. Step 1

    In a food processor, combine cheeses, mayonnaise, and mustard and process until smooth. Add pimentos; pulse until incorporated. (To store, refrigerate, up to 2 weeks.) Spread 2 tablespoons pimento cheese on each of 16 slices bread and top with remaining slices. With a cookie cutter, cut sandwiches into desired shape.

Source
Everyday Food, October 2010

advertisement

advertisement