Stuffed Ham Slices a.k.a. Eyeball Sandwichesfrom Family Circle Illustrated Library of Cooking Volume 14, San - Sea
1 loaf unsliced Italian bread (about 18 inches long)
1/4 c. mayonnaise or salad dressing
1/3 c. chopped parsley
1 8 oz. package cream cheese
3/4 c. finely chopped celery
1/2 c. shredded Cheddar cheese
2 tbsp. very finely chopped onion
1/4 tsp. salt
2 packages (4 oz. each) sliced boiled ham
1 large dill pickle
1. Split bread; hollow out each half with a fork, leaving a 1/2 inch thick shell. (Save insides to make a crumb topping for a casserole.)
2. Spread mayonnaise or salad dressing over hollows in loaf; sprinkle parsley over mayonnaise.
3. Blend cream cheese, celery, cheddar cheese, onion, and salt in a medium-sized bowl; spoon into bread halves, packing down well with back of spoon and leaving a small hollow down center.
4. Quarter pickle lengthwise; roll each quarter inside a double-thick slice of ham. Place rolls, end to end, in center of bottom half of loaf; cover with remaining half of bread. Wrap loaf tightly in transparent wrap; chill several hours.
5. To serve, cut into 16 slices. Garnish with parsley sprigs, if you wish.
This looks like an eyeball sandwich to me. It is super 60's and weird, but pleasant. Sour pickly goodness with salty ham and creamy cheese. The real problem is that in order for it to keep its shape in slices it must be wrapped and chilled, which makes it soggy. It'd be a perfect 60's party snack if you could keep the bread from getting soggy.
I also ignored the part where it said to quarter the pickle. It wouldn't have looked nearly so eyebally if I'd quartered it.
1/4 c. mayonnaise or salad dressing
1/3 c. chopped parsley
1 8 oz. package cream cheese
3/4 c. finely chopped celery
1/2 c. shredded Cheddar cheese
2 tbsp. very finely chopped onion
1/4 tsp. salt
2 packages (4 oz. each) sliced boiled ham
1 large dill pickle
1. Split bread; hollow out each half with a fork, leaving a 1/2 inch thick shell. (Save insides to make a crumb topping for a casserole.)
2. Spread mayonnaise or salad dressing over hollows in loaf; sprinkle parsley over mayonnaise.
3. Blend cream cheese, celery, cheddar cheese, onion, and salt in a medium-sized bowl; spoon into bread halves, packing down well with back of spoon and leaving a small hollow down center.
4. Quarter pickle lengthwise; roll each quarter inside a double-thick slice of ham. Place rolls, end to end, in center of bottom half of loaf; cover with remaining half of bread. Wrap loaf tightly in transparent wrap; chill several hours.
5. To serve, cut into 16 slices. Garnish with parsley sprigs, if you wish.
This looks like an eyeball sandwich to me. It is super 60's and weird, but pleasant. Sour pickly goodness with salty ham and creamy cheese. The real problem is that in order for it to keep its shape in slices it must be wrapped and chilled, which makes it soggy. It'd be a perfect 60's party snack if you could keep the bread from getting soggy.
I also ignored the part where it said to quarter the pickle. It wouldn't have looked nearly so eyebally if I'd quartered it.
My favorite part is the giant pickles... Mr. Pickles agrees.
ReplyDeleteDon't know if it's just the pregnancy speaking, but these look yummy.
ReplyDelete