Ingredients
1 (10-ounce) block extra-sharp Cheddar cheese, grated
1 (10-ounce) block Swiss cheese, grated
1 1/4 cups light or regular mayonnaise
1 (4-ounce) jar diced pimiento, drained
1 teaspoon dried onion flakes
1/4 teaspoon freshly ground pepper
20 thin white bread slices
20 thin wheat bread slices
Garnishes: grape tomatoes and black olives, secured with wooden picks

Preparation
Stir together first 6 ingredients. Spread half of mixture evenly on half of white bread slices; top with remaining half of white bread slices. Spread remaining half of mixture evenly on half of wheat bread slices; top with remaining half of wheat bread slices. Remove crusts with a serrated knife; cut each sandwich into 4 squares. Arrange, stacked in pairs, on a serving plate in a checkerboard pattern, alternating white and wheat. Garnish, if desired.
Note: For testing purposes only, we used Pepperidge Farm Very Thin White and Wheat Bread.

Yield
Makes 80 mini sandwiches

This is really just a glorified, homemade approach to the premade pimiento cheese spread in your grocer's deli. If you don't have the time to whip up all the ingredients, just grab some premade in the deli and slap it on the bread and follow the rest of the recipe..... same concept However, I am going to take the time to do it the homemade, fresh way and see what happens....