Tea Sandwiches
WHAT YOU NEED
- 1 cup of Cacique® Queso Cotija Grated Cheese
- 8 hearts of palm, chopped (from 1 14.4oz jar)
- ½ of a Cacique® Panela Cheese chopped
- 4 oz. smoked salmon or cooked shrimp chopped
- 1 tablespoon olive oil
- 2-3 tablespoon Cacique® Crema Mexicana
- 1 cucumber thinly sliced
- 1 bunch of purslane
- ¼ cup of mayonnaise
- Ground pepper
- 1 loaf of sandwich bread
HOW TO MAKE IT
- In a bowl mix the grated queso cotija, queso panela, smoked salmon and the hearts of palm. Add the olive oil and Crema Mexicana and pepper to taste. Mix until a spread forms.
- Lay the sandwich bread on a cutting board and cover with a thin layer of mayonnaise on one side.
- Spread the mix of cheeses and salmon on top, pressing gently with a fork.
- Cover with a layer of cucumber or purslane.
- Close with another slice of bread. Cut and place on a serving plate.
- Cover with plastic wrap until serving time. Keep refrigerated.
- If you want decorate with a layer of cucumber and some purslane. Secure with a dot of mayonnaise.
