1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1/4 cup chopped green olives stuffed with pimento
2 TBSP extra virgin olive oil
1/4 tsp cayenne pepper
1/3 lb thinly sliced salami
1/3 lb sliced provolone
1/3 lb thinly sliced pepperoni or ham
1 large round Italian bread loaf
Stir together pickled veggies, green olives, olive oil and cayenne.
Cut bread loaf in half horizontally and scoop out the bottom, leaving a 1/2 inch thick shell.
Spoon half of olive mixture into bread shell.
Layer with salami, cheese, pepperoni or ham and remaining olive mix. Cover with bread top. Wrap loaf tightly with plastic wrap, and chill 8-24 hours. Transport to tailgate and cut into wedges.
Smoky sun-dried tomato Cheese
1 3oz pkg cream cheese, softened
1/2 cup mayonaise
1 tsp paprika
1/4 tsp salt
2 cups (8oz) shredded smoked cheddar cheese
2 cups (8oz) shredded smoked gouda cheese
1/2 (8.5oz jar) sun-dried tomatoes in oil, drained and chopped
bread slices (I use sourdough and dark wheat)
Stir together cream cheese, mayo, paprika and salt in a bowl.
Add in cheeses and sun-dried tomatoes and mix until combined.
Spread mix (~1/3 cup) on half of bread slices and top with a bread slice. Serves 7-8 people, but you can easily double or triple or whatever. Can cut in half again for finger sandwich size.
Bacon-Onion Dip
1 8oz container sour cream
1/2 cup cooked and crumbled bacon
2 TBSP scallions (green onion) sliced
3 TBSP buttermilk
1 TBSP horseradish
2 tsp fresh lemon juice
1/4 tsp pepper
1/2 tsp salt
Stir together ingredients. Cover and chill until ready to serve – up to 24 hours.
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