A cheese-topped open-face sandwich becomes a quick appetizer.
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1 (8-ounce) package Cheddar cheese
1 cup sliced green onions
3/4 cup chopped ham
1/2 cup mayonnaise
1 (2-ounce) jar diced pimiento, drained
5 English muffins, split, lightly toasted
Heat oven to 375°F. Cut cheese in half. Shred one half. Set remaining half aside.
Combine shredded cheese, green onions, ham, mayonnaise and pimiento in small bowl; mix well. Spread about 2 tablespoons ham mixture onto each muffin half; place onto ungreased baking sheet. Bake 8-10 minutes or until bubbly.
Place 2 cheese strips criss-cross on each partially baked muffin half; continue baking 1-2 minutes or until cheese begins to melt. Cut into wedges.