Pimento Cheese Tomato Bake

• 1 cup grated sharp Cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1/2 cup mayonnaise
• One 3-ounce package cream cheese, at room temperature
• 3 tablespoons mashed pimentos
• 1/2 teaspoon The Ladys House Seasoning, plus more to taste
• 1 teaspoon grated onion
• Cracked pepper
• 12 slices white bread, trimmed of crusts
• 2 or 3 ripe tomatoes, sliced
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano
• One 10-ounce can Ro-Tel diced tomatoes with green chilies

1. Preheat the oven to 350 degrees.
2. Using an electric mixer, beat together the Cheddar and Jack cheeses, the mayonnaise, cream cheese, pimentos, House Seasoning, onion, and cracked pepper to taste.
3. Spread the pimento cheese mixture on one side of each slice of bread.
4. Roll each slice up jelly-roll style.
5. Place the fresh tomato slices in an 8 x 11 x 2-inch baking dish, covering the entire bottom.
6. Sprinkle the tomatoes with half of the oregano and House Seasoning to taste.
7. Place the rolls on top of the sliced tomatoes, pour the canned tomatoes evenly over them, and sprinkle with the remaining oregano.
8. Bake for 30 minutes.

cheddar cheese, grated monterey, mayonnaise, cream cheese, pimentos, onion, pepper, white bread, tomatoes, fresh oregano, rotel

Taken from www.epicurious.com/recipes/food/views/pimento-cheese-tomato-bake-382109 (may not work)