- Two 7-ounce jars canned, sliced pimientos, drained
- Three 10-ounce bricks sharp Cheddar, finely grated
- 1 cup mayonnaise
- White sandwich bread
Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.