- Ready In:
- 8 ounces cream cheese (at room temp.)
- 3 tablespoons onions, chopped
- 3 tablespoons bell peppers, chopped
- 3 tablespoons chili sauce
- 3 hard-boiled eggs, chopped
- 2⁄3 cup pecans, chopped
- 1 loaf bread (no crust-saves work)
- Mix the first 4 ingredients well; then fold in the eggs and nuts - so that the eggs don't get smashed.
- Salt and pepper mixture.
- Butter one slice of bread, put mixture on the another, then put the two slices together to form a sandwich.
- Cut off crusts.
- Can cut into 3 finger sandwiches if serving at a pot-luck.
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This dandy sandwich mixture was no surprise for me. I made a half recipe as DH is in Vienna & I loved it! All the ingredients work here & yield a tasty texture combo of cream & crunch. I made it as written except I am a cook who loves the use of Heinz Chili Sauce for the tangy taste it gives, so I did add a bit extra. I will be making this again to share w/DH & might even add some crisp bacon pieces. Yum! Thx for sharing this recipe w/us. :-)
I did prepare this exactly as written, and although I had no problem with the recipe, and wouldn't want to discourage someone else from trying this, I personally did not like it much. I was surprised, because I like all the ingredients, and the combination of most of them (I love vegetable cream cheese), and expected that I would enjoy it. In fact, it was fine, and smelled pretty great until the point I put in the chili sauce (I used heinz, which is a tomato based sauce, and the type I assumed was being asked for). As soon as I put in the chili sauce, the aroma seemed to turn pungeant and a bit sour, and the flavor ended up following suit. I even tried to let it sit for a few hours to see if letting the flavors mellow would help, and for me, it did not. If you do try it, you might want to remove a small bit and taste it with a bit of chili sauce before adding it to the whole mixture. I would have enjoyed it much more without the addition of the sauce.
RECIPE SUBMITTED BY
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>