Lunch: Pimento-Cheese-and-Pumpernickel Sandwiches
Watch in delight as these bat shaped sandwiches fly into children's mouths. This cheesy sandwich with a kick will definitely spice up your Halloween menu.
Ingredients
3 c. grated sharp yellow cheddar (1/2 pound)
1 1/2 c. grated Monterey Jack cheese (1/4 pound)
3 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 jar pimento peppers
32 thin slices pumpernickel or favorite sandwich bread
Instructions
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. Looking for more quick and easy recipes? Try our collections of 30-minute meals, easy recipes, and simple, slow cooker suppers.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
