- Difficulty: Easy
- Yield: 4 cups
- Total time: 10 minutes
- Active time: 10 minutes
Ingredients:
- Two 7-ounce jars of canned, sliced pimientos, drained
- Three 10-ounce blocks of sharp Cheddar, finely grated
- 1 cup of mayonnaise
- White sandwich bread
Instructions:
- Put the drained pimientos into a blender or food processor and blend until completely smooth. With an electric mixer, blend the pimientos and cheese together until creamy. Mix in the mayonnaise thoroughly. Spread this mixture on white sandwich bread while it is still at room temperature. Remove the crusts and cut the sandwiches into triangle shapes.
Recipe provided courtesy of "Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours" by Trisha Yearwood
