Pastrami Football Finger Sandwiches
Pastrami Football Finger Sandwiches is a main course that serves 8. For $1.91 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 16g of fat, and a total of 556 calories. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodnetwork requires pumpernickel bread, bread, yellow mustard, and mayonnaise. It will be a hit at your The Super Bowl event. This recipe is liked by 37 foodies and cooks. With a spoonacular score of 83%, this dish is excellent. Users who liked this recipe also liked Big Game Week: Pastrami and Aged Cheddar Football Panini, Pastrami Sandwiches, and Ultimate Pastrami Sandwiches.
Servings: 8
Ingredients:
Pinch freshly ground black pepper
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)
2 tablespoons mayonnaise
1 cup shredded cheddar and Monterey Jack cheese blend
8 ounces thinly sliced pastrami
1/3 cup pickled piquant peppers, such as Peppadews, chopped
32 slices cocktail pumpernickel bread squares
2 tablespoons unsalted butter, melted
1 teaspoon yellow mustard
Equipment:
toothpicks
oven
bowl
cutting board
knife
baking sheet
Cooking instruction summary:
Special equipment: 16 toothpicks 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.
Step by step:
1. Special equipment: 16 toothpicks
2. Preheat the oven to 375 degrees F.
3. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
4. 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.
5. Lay the bread slices on a rimmed baking sheet and brush with the melted butter.
6. Place in oven and toast until crisp, about 5 minutes.
7. Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
8. To make the laces, cut the cheese into 16 long strips.
9. 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.
10. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.
Nutrition Information:
covered percent of daily need
