Pastrami Football Finger Sandwiches

It's true that good things come in small packages. In this case, mini sandwiches come packed to the max with pickled pepper studded cheese[ and smoky pastrami. Tie them up with laces made of cheese, and you've got yourself a winner for your game day party.]

Yield:
8 to 10 (16 finger sandwiches)
Ingredients
  • 1 cup shredded cheddar and Monterey Jack cheese blend
  • 1/3 cup pickled piquant peppers, such as Peppadews, chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • Pinch freshly ground black pepper
  • 32 slices cocktail pumpernickel bread squares
  • 2 tablespoons unsalted butter, melted
  • 8 ounces thinly sliced pastrami
  • 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)
  • Special equipment: 16 toothpicks
Directions

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.


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    This recipe is featured in:

    Kickoff Snacks