This recipe yields about 4 cups of pimiento cheese. If you don't plan to use all of the pimiento cheese for sandwiches, refrigerate any extra, and serve with crackers or celery sticks.
Combine first 7 ingredients in a large bowl; stir well.
Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.
Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeño peppers.
Oxmoor House Healthy Eating Collection
Find recipes with ingredients that you have on hand.