Mother's Stuffed Cheese Sandwiches

I’m not sure why my mother called these “Stuffed Cheese Sandwiches” as they are actually an open-faced sandwich; but, I've retained the name. This was one of her favorite recipes to turn to when she was expecting a house full of young people. Now that I have a family of my own, it is one of MY favorites also. Nearly everyone loves them!

Yield: 16 open-faced sandwiches (number is variable, depending on how thickly the filling is spread - I put it on quite thickly)

Ingredients

Sandwich Spread

• 1 pound Cheddar cheese, grated (4 cups)
• 1 green pepper, finely chopped
• 1 medium onion, finely chopped
• 1 (8 ounce) bottle pimiento stuffed Spanish olives, drained, then finely chopped
• 1 (2.25 ounce) can chopped ripe (black) olives
• 1 (8-ounce) can tomato sauce
• 4 tablespoons butter or margarine, melted (1/4 cup)

Bread

• 8 (+/-) whole wheat burger buns, sliced in half crosswise

Instructions

1. In a medium bowl (if serving later, choose one with an airtight lid), combine all the sandwich spread ingredients. Use immediately or cover and store in the refrigerator until ready to use.
2. Just before serving, turn the oven on to "Broil." Set aside two large baking sheets.
3. Spread a generous layer of the sandwich spread on each bun half. Arrange sandwiches on the baking sheets.
4. Place a single baking sheet in the center of the preheated oven. Broil the sandwiches, watching carefully, until the cheese is melted and the edges of the buns are lightly toasted.
5. Repeat with the remaining sandwich spread and buns.
6. Serve hot.

Notes

The sandwiches are easy to prepare – a food processor can be used to grate and chop the ingredients for the spread. The sandwich spread can be made ahead of time and refrigerated in an airtight container until ready to make the sandwiches.

Attribution

Vintage recipe from my mother, Effie R.; written and shared by LuAnn B., a.k.a. "Tofu Queen."