Bat Sandwiches recipe

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.

Makes 24 sandwiches.