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Checkerboard Cheese Sandwiches

Why serve sandwiches in a messy stack when you can present them as a festive centerpiece? You can also serve this cheesy filling as a dip with fresh veggies and crackers.

Southern Living JANUARY 2005

  • Yield: Makes 80 mini sandwiches
  • Prep time:30 Minutes


  • 1 (10-ounce) block extra-sharp Cheddar cheese, grated
  • 1 (10-ounce) block Swiss cheese, grated
  • 1 1/4 cups light or regular mayonnaise
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon freshly ground pepper
  • 20 thin white bread slices
  • 20 thin wheat bread slices
  • Garnishes: grape tomatoes and black olives, secured with wooden picks


Stir together first 6 ingredients. Spread half of mixture evenly on half of white bread slices; top with remaining half of white bread slices. Spread remaining half of mixture evenly on half of wheat bread slices; top with remaining half of wheat bread slices. Remove crusts with a serrated knife; cut each sandwich into 4 squares. Arrange, stacked in pairs, on a serving plate in a checkerboard pattern, alternating white and wheat. Garnish, if desired.

Note: For testing purposes only, we used Pepperidge Farm Very Thin White and Wheat Bread.


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Checkerboard Cheese Sandwiches recipe