Pimiento Cheese Finger Sandwiches

Yields:
2 c.
Serve with minty pea and pecorino and mango, crab and cucumber versions for a finger-tea sandwich trifecta.
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Ingredients
- 1/2 lb. shredded extra-sharp Cheddar cheese
- 3 oz. cream cheese, softened
- 2/3 cup pimientos, drained well and chopped
- 2 Tbsp. mayonnaise
- 2 tsp. lemon juice
- 1/8 tsp. cayenne (ground red) pepper
- Pumpernickle bread
Directions
- Step 1In medium bowl with mixer on medium speed, beat Cheddar cheese, cream cheese, mayonnaise, lemon juice; and cayenne pepper until well combined.
- Step 2Serve sandwiched on pumpernickel bread. Cut off crusts and cut into squares or, with 2-inch round cutter, cut into circles.
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