Ingredients:
| 1 cup | Mayonnaise |
| 2 Tbsp | Finely Chopped Onion |
| ½ tsp | Hot Sauce |
| 1½ pkgs | Cracker Barrel Sharp Cheddar Cheese, coarsely shredded |
| ½ cup | Diced Drained Pimentos |
| 1 | Loaf Pumpernickel Cocktail Bread |
| 1 | Loaf Light Rye Cocktail Bread |
| Garnish: | |
| Curly Parsley, red bow |
Directions:
In a food processor, blend the mayonnaise, onion, and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until just combined. Transfer the cheese to a bowl. Refrigerate at least 1 hour, but cheese mixture can be made up to 3 days ahead.
To assemble sandwiches, spread Pimento Cheese onto slices of cocktail bread. Use half of the cheese to make pumpernickel sandwiches and the other half to make rye sandwiches.
To assemble wreath, stand the sandwiches upright on your serving platter. Alternate the pumpernickel and rye sandwiches. Garnish with sprigs of curly parsley and a red bow.
