CHEESE PIMIENTO ~ makes a great sandwich filling. :-)

Cheese Pimiento makes a great sandwich filling.
And now that schools are back into high gear after the summer vacation more than a month ago, preparing these cheese pimiento sandwiches as baon for a snack or even for lunch is a delightful idea. ☺

Cheese Pimiento Spread

Makes around 2 cups cheese spread

3 small or 1 large red bell pepper

2 cups grated *Magnolia queso de bola

1  cup softened unsalted butter

1 tbsp + 2 tsp sugar

1 loaf sliced bread (whole wheat or white)

[*Hmm, why Magnolia queso de bola??
 Well, because it's not very salty compared to the traditional queso de bola 
~ which is really Edam cheese, imported from Holland 
~ with the brand names Marca Pina or Marca Pato.] 

Dice red pepper/s finely and measure enough to make 1/3 cup.
 In a bowl combine the diced peppers with the grated queso de bola, softened butter and sugar.
 Mix until smooth.
 Taste a small amount and add more sugar according to taste.

If you like, trim the crusts from the bread (save the crusts for another use or bake them into bread pudding).
 Spread the cheese mixture on the bread slices and put together bread slices in pairs to make sandwiches.
 Cut the sandwiches into desired sizes (squares, triangles or rectangles) or use cookie cutters to make decorative shapes.
 Store any leftover cheese spread in a tightly covered container in the refrigerator and use within three days.

You can also use this as a spread for crackers or for toasted sliced bread and for hot pan de sal.

Enjoy! ☺

Cook’s tips:

* Be sure to peel off the red waxy rind of the queso de bola before grating it.

*You can substitute regular cheddar cheese for the queso de bola.

*To pack sandwiches as baon: wrap the sandwiches tightly in waxed paper, aluminum foil, or in ziplock plastic bags.

*To soften the butter, remove from ref and leave at room temperature for about an hour.