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Re: 5/5 Cinco de Mayo - 5
By: Dave Drum to All on Sun May 04 2025 20:29:00
DD> 2 c Cooked pork roast; in 1"
DD> - cubes
DD> 4 c Chicken broth
DD> 1/4 c Chopped fresh cilantro
DD> Lime wedges; to serve, opt.
DD> Sliced radishes; to serve,
DD> - opt
DD>
DD> In a medium pot, heat oil over medium. Add onions and
Show us your titles! :-)
On my end, this recipe starts part-way through the ingredient list.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sandwichon
Categories: Appetizer, Mexican, Vegan
Yield: 12 Servings
24 sl White bread
10 sl Ham
10 sl American cheese
1 c Cream
11 oz Silken tofu (308 g);
- drained
9 1/2 oz Canned pimento peppers
- (270 g) drained
3 sm Pickled jalapenos;
- stem removed
1 tb Jalapeno brine; up to 2 tb
1 ts Salt; adjust to taste
1 c Green olives with pimento
- filling
Preparation time: 30 minutes
Sandwichon is a delectable multi-layered sandwich that's
traditionally served at parties and during the holiday season. It's
typically made with layers of crustless white bread that filled with
different types of meat-based salads, pates, ham, cheese, and
decorated to look like a cake.
Blend the cream, break up the tofu into it, 7 oz of pimento peppers,
salt, pickled jalapenos and brine, one ham slice, and one roughly
torn up cheese slice. Blend until completely cream, stop to scrape
down the sides and taste for salt.
Pour sandwichon pate sauce into a bowl and set aside.
Stack 3 slices of bread and slice off the crust on all sides. Repeat
until all the bread is ready.
Use a glass baking dish large enough to fit two slices of bread side
by side. Smear some of the pate sauce on the bottom then layer two
rows of 3 bread slices side by side cutting excess if needed.
Coat the top of the bread with an even layer of the sauce. Layer
cheese slices on top of the bread, then layer ham slices on top of
the cheese. If you need to cut off excess or doble layer.
Spread some more pate sauce across the ham then top with more bread.
Repeat the process until you've created 3 layers of the ham and
cheese.
The final layer of bread you'll want to evenly coat with just the pate
sauce.
Place in the refrigerator for at least an hour or overnight to really
let the flavors come together.
After resting in the fridge spread more of the pate sauce across the
sandwichon then decorate with the remaining pimento peppers. I like
to make slices and place diagonally then put some olive halves across
them. Get creative and decorate as you'd like.
Use a cake cutter or serving spatula to slice the sandwichon into
serving sizes and serve.
Recipe by Nancy Lopez
Recipe FROM:
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