Shenandoah Sandwich
Source of Recipe
Houston Chronicle -- "Best Recipes of 1977"
List of Ingredients
2 oz bleu cheese -- domestic
1/4 c whipped margarine
4 oz cream cheese -- softened
1/2 c sour cream
1 tbsp finely grated onion
1/8 tsp white pepper
1/8 tsp garlic salt
12 oz bacon -- cooked and crumbled
12 slices Russian rye bread
12 oz thinly sliced cooked roast beef
1 tbsp chopped olives
Recipe
Combine bleu cheese and margarine. Cream softened cream cheese; place in small saucepan. Add sour cream, grated onion, pepper, garlic salt and chopped cooked
bacon; heat slowly, stirring constantly, until hot and well-blended. Toast bread and spread 6 slices with bleu cheese mixture. Top each with 2 oz roast beef. Spread 2 tbl sour cream mixture on each of 6 remaining slices of bread and sprinkle each with 1/2 tsp chopped chives. Serve open-faced on plate.
Garnish with curly endive and tomato slices.
Serves 6.
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