GRAND RAPIDS, Mich. —
The 54th Super Bowl is this Sunday, Feb. 2 and to celebrate the occasion, the My West Michigan team decided to make a Super Bowl recipe each day this week.
Tuesday, Kirk Montgomery took over the kitchen to show how he made fun, football-shaped finger sandwiches.
1 cup shredded cheddar and Monterey Jack cheese blend
1/3 cup pickled piquant peppers, such as Peppadews, chopped
2 tablespoons mayonnaise
1 teaspoon yellow mustard
Pinch freshly ground black pepper
32 slices cocktail pumpernickel bread squares
2 tablespoons unsalted butter, melted
8 ounces thinly sliced pastrami
16 bread and butter pickle slices
1 to 2 slices white cheese, such as muenster or white American (you want about a 4-inch square slice)
- Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
- Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread.
- Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes.
- Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
- To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.
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