Categories: Sandwiches

Ingredients

• 2 cups shredded yellow Cheddar
• 6 oz cream cheese, cubed and softened
• 1/4 cup mayo
• 4 oz jar sliced pimentos, drained
• 2 tbsp. minced fresh chives
• Salt and cayenne pepper to taste
• 8 slices county Italian bread
• 4 tbsp. salted butter, softened

Directions

1. Puree Cheddar, cream cheese and mayo in a food processor; pulse in pimentos until coarse. Stir in chives and season pimento cheese with salt and cayenne.

2. Brush one side of bread slices with butter, then place on a cutting board, buttered side down. Spread about 1/3 cup pimento cheese on half of the slices; top with remaining slices, buttered side up.

3. Cook sandwiches, two at a time, in a nonstick skillet over medium heat until golden on both sides, about 5 minutes total; transfer to a cutting board and let rest 2 minutes before cutting each in half. Refrigerate any remaining pimento cheese to serve on crackers.

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