The Benedictine
Ingredients
1 (8-oz.) pkg. cream cheese, softened
1/4 cup green onions, minced
1 /2 cup cucumber, peeled, seeded, and chopped
2 Tbsp. dill, chopped
1 Tbsp. mayonnaise
1/2 tsp. pepper
1/4 tsp. salt
Instructions
Stir together all of the ingredients.
Spread enough on a slice of white bread to cover edge to edge.
Should cover 12 slices of bread. Top each slice with another slice.
Trim off the crust and cut each sandwich into 4 triangles
To garnish, use your finger tip to dab a bit of mayo on the top of each
sandwich triangle and place a small sprig of dill on the mayo.
Pimento Cheese
Ingredients
1 (4-oz.) jar diced pimiento, drained
1 ½ cups mayonnaise
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
¼ tsp. cayenne pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, finely shredded
Instructions
Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
Stir in cheeses until well combined..
To make sandwiches, spread between 2 slices of your favorite bread. Trim the crusts and cut into triangles, or use a large cookie cutter to cut into the shape of your choice.
To use as a dip, place into a bowl and chill. Before serving, sprinkle with chopped green onion.
Hot Brown Party Rolls
Ingredients
1 (12-ct.) pkg. small sweet Hawaiian rolls (such as King's Hawaiian)
1 small tomato, cut into ¼-inch slices
6 slices thick-cut bacon, cooked and cut into 2-inch pieces
6 slices Gruyère cheese
1/2 pound thinly sliced deli turkey
1 oz. Parmesan cheese, shredded (about 1/4 cup)
3/4 cup butter, melted
1 Tbsp. Dijon mustard
2 tsp. dried minced onion
1 1/2 tsp. Worcestershire sauce
1 tsp. light brown sugar
1/2 tsp. grated garlic
1/2 tsp. hot sauce
Instructions
Preheat oven to 375°F and lightly spray an 11 x 7 inch baking dish with cooking spray.
Split rolls horizontally (without separating into individual rolls); place bottom halves of rolls in prepared baking dish.
Cover bottom halves of rolls with 3 slices Gruyère cheese, cutting slices to fit in an even layer.
Add turkey slices, folding to fit evenly on Gruyère.
Place tomato slices in an even layer on turkey.
Top evenly with bacon pieces.
Add remaining slices of Gruyère, cutting to fit, in an even layer on bacon.
Sprinkle evenly with Parmesan. Cover with top halves of rolls.
Stir together melted butter, Dijon mustard, minced onion, Worcestershire, brown sugar, garlic, and hot sauce in a 2-cup liquid measuring cup. Slowly pour mixture over rolls in baking dish, allowing it to soak into rolls.
Cover dish with aluminum foil, and bake in preheated oven until cheese is melted, about 15 minutes.
Uncover, and continue baking until tops are golden brown and crisp, 8 to 10 minutes.
Remove from oven; let stand 5 minutes before serving.