- 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
- Stir together first 4 ingredients.
- Using a 3- to 4-inch bat-shape cutter, cut 2 bats from each bread slice.
- Spread about 2 tablespoons filling over 24 bats.
- Top with remaining 24 bats.
Yield: 24 sandwiches