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Cheese Tomato Sandwich Spread Recipe
|Chopped green pepper||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Canned condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Sharp american cheese||1 Pound, cut into small cubes|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Eggs||2 , well beaten|
Serving size: Complete recipe
Calories 2062 Calories from Fat 1379
% Daily Value*
Total Fat 153 g235.7%
Saturated Fat 92.7 g463.6%
Trans Fat 0 g
Cholesterol 849.3 mg
Sodium 1290.6 mg53.8%
Total Carbohydrates 54 g17.9%
Dietary Fiber 4.6 g18.5%
Sugars 29.7 g
Protein 119 g237.4%
Vitamin A 122.4% Vitamin C 109.5%
Calcium 290.4% Iron 41.5%
*Based on a 2000 Calorie diet
Cook over hot water until cheese is melted, stirring occasionally.
Combine next three ingredients and add some of the hot cheese mixture, mix well.
Return to double boiler and continue to cook for 2 minutes longer, stirring constantly.
Remove from heat and cool.
This mixture may be stored in a clean, tightly covered container in the refrigerator for several days.
Makes about 3 1/2 cups of spread.
When ready to make sandwiches place 1 slice of boiled or baked ham and a generous portion of cold slaw (made with mayonnaise) between each 2 slices of toast.
Spread top of sandwiches generously with cheese spread.
Toast under the broiler until lightly browned.
This spread may be used on single slices of bread for toasted open-faced sandwiches.
It keeps well and is a versatile spread for many types of sandwiches, appetizers, or snacks.