Don’t go to a tailgate without these.
Tailgating in The Grove on the University of Mississippis campus is anything but a casual affair.
While they may look fancy, they taste equally delicious whether eaten off porcelain or paper plates.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
Ingredients
2/3cupmayonnaise(preferably Dukes)
2Tbsp.grated yellow onion(from 1 small [4 oz.]
jar), drained
1/4cupfinely chopped toasted pecans
1/4cup, plus2Tbsp.chopped fresh chives, divided
16(about 1-oz.
Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares.
Cut each sandwich in half to form 2 rectangles.
Dredge sandwich edges in herb mixture, turning sandwiches on each side to lightly coat pimiento cheese mixture.
Serve immediately, or store in an airtight container in refrigerator up to 12 hours.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
