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Roasted Red Pepper and Cheddar Sandwiches


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Roasted Red Pepper and Cheddar Sandwiches Recipe





2 cups shredded extra-sharp Cheddar cheese
1 (8-ounce) package cream cheese, softened
1/4 cup diced pimientos, drained
1/4 cup roasted red peppers, drained and diced
2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 slices pumpernickel bread
8 slices wheat bread


• In a medium bowl, combine the Cheddar, cream cheese, pimientos,
roasted red peppers, mayonnaise, Worcestershire sauce, hot sauce,
salt, and pepper, and stir well to combine. Cover and refrigerate
until ready to use.
• Divide cheese mixture among 4 slices pumpernickel bread and
4 slices wheat bread, approximately 2 tablespoons, and evenly
spread. Top each pumpernickel slice with a plain pumpernickel
slice and each wheat slice with a plain wheat slice. Cover with plastic
wrap, and refrigerate for 2 hours.
• Using a 2-inch half-moon-shaped cutter, cut sandwiches. Serve
immediately.


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