Spicy White Cheddar Pimiento Cheese Sandwiches

This is a dainty lunch for a lady but not so much for a guy. When I served this yesterday, Pap looked at me like, okay.... where's the rest. But after second helpings on everything, he seemed satisfied enough.

I didn't make the tomato soup from scratch. Some people (like Mags) would have saved the tomato seeds from the previous year, then planted them in the spring, fed and watered them all summer, then harvested the tomatoes, canned them, then found a 15 step recipe to make tomato soup.

I can't be bothered with all that work. It cuts into my napping time too much. Instead, all I did was open a can of Campbell's Select Harvest Zesty Tomato Bisque and opened a box of V8 Tomato Herb and mixed them together. Then to make it look like I went to a lot of effort, I added a swirl of cream and a small stalk of celery.

But I did go to all the trouble of making my own Spicy White Cheddar Pimiento Cheese. It paired wonderfully with the tomato soup.

Ingredients:
8 ounces sharp white cheddar, shredded
8 ounces Monterey Jack cheese, shredded
5 tablespoons mayonnaise
1/2 teaspoon cayenne
1/2 cup diced marinated roasted red peppers
1/2 cup chopped toasted pecans
1/4 cup minced chives
12 slices multigrain bread,cut into 2-inch flower shapes.
Garnish with fresh chives

Directions:
1. In the work bowl of a food processor fitted with the blade attachment, pulse together the cheddar, Monterey Jack, mayonnaise, and cayenne until mixture is mostly smooth.

2. Fold in the diced red peppers, pecans, and chives until well combined. Spread a small amount in the center of each bread flower.

3. Garnish with fresh chives, if desired.