Bat Sandwiches

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Yield
24 sandwiches
October 2000
RECIPE BY Southern Living

Ingredients

  • 3 cups (12 ounces) shredded sharp Cheddar cheese
  • 1 (8-ounce) container chive-and-onion flavored cream cheese, softened
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/2 cup chopped pecans, toasted
  • 24 whole wheat or pumpernickel bread slices

How to Make It

Step 1

Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice.

Step 2

Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats.

Step 3

Prep: 30 min.

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