Sandwiches

Cheese Paste Sandwiches

Trinidad & Tobago is the inspiration for this classic presentation of cheese paste sandwiches. Cheese paste sandwiches are commonly served there with tea; as a light snack at office meetings, social gatherings or taverns to accompany fine wines and liquors. The cheese paste recipes are as varied as the chefs. They can be savory or sweet with only the chef's creativity to limit the options. Here is a basic starter recipe:

CHEESE PASTE SANDWICH

18 ounces cheddar cheese, grated

4 tbls tomato puree

2 tbls butter/margarine

1 tsp minced garlic

1 tbls onion, grated

2 tbls carrot, grated

1 tbls dry mustard

Dash hot sauce

pinch of black pepper

Add cheese, tomato puree and butter and process until smooth and well combined. Taste to determine if the proportions of cheese and butter are balanced. Add remaining ingredients and process until combined.

Alternatively, let the butter soften, then grate the cheese and carrots, and mix remaining ingredients to a paste.

Store in a sealable container in the fridge then, let stand for 20 to 30 minutes before using. Slather on crackers or bread.

Variations:

Mix in a small amount of pepper jack or other cheese to vary the flavor.Add in chives, scallions, bacon, mushroom, toasted nuts, or hard boiled egg.

Use a small amount of fresh or dried herbs such as tarragon, basil or parsley.

Select and chop into fine pieces a jalapeno or poblano pepper to add real spice to this dish.

A close American proximity to the cheese paste sandwich is the pimento (or pimiento) sandwich.

PIMIENTO CHEESE PASTE SANDWICH

1 pound sharp cheddar cheese, grated

1/2 pound Monterey Jack cheese, grated

2 medium kosher dill pickles

2 cloves of garlic

1 4-ounce jar of pimientos, drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse to just a rough chop. Do not puree.

Place mixture in a large bowl and mix with 3 heaping tablespoons of quality mayonnaise. Refrigerate, then set out for 20 to 30 minutes before use.