¾ cup (3 ounces) shredded smoked white Cheddar cheese
¾ cup (3 ounces) shredded Monterey Jack cheese
3 tablespoons finely chopped toasted pecans
3 tablespoons diced pimiento, drained
6 tablespoons mayonnaise, divided
1 teaspoon stone-ground mustard
⅛ teaspoon ground black pepper
8 slices hearty white bread
Instructions
In a medium bowl, stir together cheeses, pecans, pimiento, 4 tablespoons mayonnaise, mustard, and pepper until blended.
Spread remaining 2 tablespoons mayonnaise in a thin layer onto bread slices. Spread a thick layer of pimiento cheese onto mayonnaise side of 4 bread slices. Cover with remaining bread slices, mayonnaise-side down, to make 4 sandwiches.
Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoky-pimiento-cheese-tea-sandwiches-recipe/