Ingredients
Spread Ingredients
- 3/4 cup cheese dip (half a 1.5 oz jar)
- 4 oz cream cheese, cubed
- 1 (4 oz) jar pimientos, drained and juice reserved
- 1 (12 oz) can luncheon meat, cubed
Bread
- 3 pounds white sandwich bread
Instructions
- Prepare the Spread: Add the cheese dip, cream cheese, pimientos (reserve the juice), and cubed luncheon meat into a blender or food processor. Blend until the mixture is smooth but still has some texture according to your preference.
- Adjust Consistency: If the mixture is too thick, gradually add some of the reserved pimiento juice to thin it to a spreadable consistency for easier application on the bread.
- Assemble Sandwiches: Spread about 2 tablespoons of the prepared mixture evenly on a slice of white sandwich bread. Place another slice of bread on top to close the sandwich.
- Trim Crusts: Using a bread knife and a sawing motion, carefully trim the crusts off the sandwiches to create neat edges.
- Cut into Triangles: Cut each sandwich diagonally with a clean knife using a sawing motion to form triangle shapes. Wipe the knife clean between cuts to maintain neatness.
Notes
- Use cold ingredients for best blending results and easier spreading.
- Save the pimiento juice as it helps to achieve the perfect spread consistency without diluting flavors.
- This sandwich is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- To speed up cleaning, rinse your knife after every couple of cuts to prevent sticking.
- You can substitute the luncheon meat with cooked ham or turkey for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: Blending
- Cuisine: Cuban
