Southern Pimento Cheese Tea Sandwiches with Duda Celery and Shredded Radish

1. Grate cheddar. Mix with mayonnaise, softened cream cheese, diced pimientos, Worcestershire and smoked paprika until combined. Season with salt and pepper. (Can be covered and refrigerated for up to 36 hours to enhance flavor.)
2. Hold celery and shredded radishes in separate bowls.
3. Lay out bread in pairs. Scoop 1.5 oz of filling onto one slice and spread evenly on one slice. Top with either celery OR radish, then cover with the second slice.
4. Remove crusts with a serrated knife, taking care not to compress the sandwiches. Cut each sandwich into four tea portions. Cover and refrigerate until service.
5. **Baguette option: fill long baguettes, slice into 1 in portions and secure with frill picks. Yield depends on baguette length and filling allocation.

Recipe by Jill Overdorf

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