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Pimento-Cheese-and-Pumpernickel Sandwiches

  • Yield: Makes about 16
Pimento-Cheese-and-Pumpernickel Sandwiches

Source: Everyday Food, October 2010


  • 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


  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.


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