Each week when it's time to choose a tea sandwich recipe, I ask myself, "Self, what are you really in the mood for this week?" This time I was craving something pimiento cheese-like, but I didn't want to make the same old pimiento cheese. So I began looking online for recipe inspiration, and soon I decided that since others had successfully made sandwich spreads with Swiss cheese, I would experiment with that cheese too!
I'm learning that some of my favorite recipes are really the easiest, simplest ones to make. Now why is that? Wouldn't you just naturally think the dishes you slave over would be the most delicious? But no, that's just not so. I really like this new Swiss cheese spread, and perhaps some of you will too.
Swiss Cheese & Bacon Spread
2-1/2 cups shredded Swiss cheese (I used two 5-ounce bags of Sargento's Swiss/Gruyere blend)
3/4 cup sour cream (I used fat-free)
4 tablespoons prepackaged bacon bits
3 tablespoons chopped pimientos, drained of oil
1/4 to 1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper (I didn't want black pepper spotting up the cheese)
Mix all ingredients and stir just 'til blended well. Yields about 2-1/2 cups of spread. I used mine on plain whole wheat bread and was quite pleased with the combination.
Decorative note: On two of these sandwiches, I lightly dipped the short end of the triangle in the sour cream and then in the bacon bits. This adds a pretty finishing touch but keeps the sandwich tidy to handle!