Print This Recipe

Print
Pimento-Cheese-and-Pumpernickel Sandwiches

Pimento-Cheese-and-Pumpernickel Sandwiches

Everyday Food, October 2010 http://www.marthastewart.com/332242/pimento-cheese-and-pumpernickel-sandwich
4.1
Rated
82100(10)10
  • Yield Makes about 16

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.