Recipe found in SL September 2023 issue here
2/3 cup mayonnaise (preferably Duke’s)
2 Tbsp. grated yellow onion (from 1 small [4 oz.] onion)
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
4 thick-cut bacon slices, cooked and finely chopped (about 1/4 cup)
1/3 cup chopped pimientos (from 1 [4-oz.] jar), drained
1/4 cup finely chopped toasted pecans
1/4 cup, plus 2 Tbsp. chopped fresh chives, divided
16 (about 1-oz.) very thin sandwich bread slices (such as Pepperidge Farm)
1 cup finely chopped fresh flat-leaf parsley
3 Tbsp. chopped fresh tarragon
Whisk together mayonnaise, onion, black pepper, salt, and cayenne in a medium bowl. Add Cheddar, bacon, pimientos, pecans, and 2 tablespoons of the chives; stir until thoroughly combined.
Spread about 1/3 cup pimiento cheese mixture over each of 8 bread slices; top with remaining 8 bread slices. Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares. Cut each sandwich in half to form 2 rectangles.
Stir together parsley, tarragon, and remaining 1/4 cup chives in a pie plate or other shallow dish. 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.
2 Tbsp. grated yellow onion (from 1 small [4 oz.] onion)
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
4 thick-cut bacon slices, cooked and finely chopped (about 1/4 cup)
1/3 cup chopped pimientos (from 1 [4-oz.] jar), drained
1/4 cup finely chopped toasted pecans
1/4 cup, plus 2 Tbsp. chopped fresh chives, divided
16 (about 1-oz.) very thin sandwich bread slices (such as Pepperidge Farm)
1 cup finely chopped fresh flat-leaf parsley
3 Tbsp. chopped fresh tarragon
Whisk together mayonnaise, onion, black pepper, salt, and cayenne in a medium bowl. Add Cheddar, bacon, pimientos, pecans, and 2 tablespoons of the chives; stir until thoroughly combined.
Spread about 1/3 cup pimiento cheese mixture over each of 8 bread slices; top with remaining 8 bread slices. Using a sharp serrated knife, trim and discard crusts from sandwiches to form neat squares. Cut each sandwich in half to form 2 rectangles.
Stir together parsley, tarragon, and remaining 1/4 cup chives in a pie plate or other shallow dish. 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.
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