Mr. Pip Recipes

Pimiento Cheese Tea Sandwiches

3 oz. cream cheese, at room temperature
3 Tbsp. mayonnaise
1 tsp. Worcestershire sauce
3 cloves garlic
8 drops Tabasco
1 6-oz. jar pimientos, liquid drained and set aside
1 Tbsp. chopped parsley, chopped
12 oz. grated sharp cheddar cheese
1/2 cup coarsely chopped pecans
 5 thin slices fresh tomato
alfalfa sprouts
10 thin slices whole-wheat bread, crusts removed

Combine cream cheese, mayonnaise, Worcestershire sauce, garlic, Tabasco and pimiento liquid in a food processor and pulse several times; add parsley and pulse several more times. Turn mixture into a large mixing bowl. Stir in pimientos, cheddar cheese, and pecans. Chill for 6 hours. To assemble, place tomato and a handful of sprouts on 5 slices of bread. Spread pimiento cheese mixture on remaining half. Put tops and bottoms together. Cut each sandwich into 4 triangles.