this is what the line up looks like. disregard the booze in the background. by now you should know that's just the regular landscape around these parts.
key factor... grater. more importantly, a grater with these fine holes. i'll point out why later on.
so i shred the cheese on this fine setting. by the way i use preferably the anchor vegetarian cheddar or pricesmart cheddar cheese.
i like a bit of onion in my cheese paste to make it tangy. but nobody wants to bite down into a slice of onion. so i dice it up.
recently, i stumbled across this. swiss mayo with jerk and lemon. if it says lime or lemon, you're talkin my language, so i bought it with the intent of giving it a try. this seemed like as good a time as any.
onions in... mayo in.
then comes a generous helping of mustard. tangy is the goal. this also gives it that nice yellow colour.
another thing i'm particular about is pepper sauce. i found this one in a bakery (yes, i said a bakery. one that also sells ice cream and cheese i might add) in aranguez. the flavour is insane though. the right balance of flavour and fire.
in with that.
then some butter. not too particular with that, but sunflower does the trick.
here come the regulars. all purpose seasoning...
a little black pepper...
and some garlic powder.
the next step is to take a knife and whip it into a paste. this is where the fine shred becomes important. i like a smooth cheese paste, and the fine shred helps create that quite quickly.
then i cut some bread up in strips. the olives??
i cut them up too. just sliced the meat of the seeds.
next, spread that cheesy goodness on the bread.
to ensure maximum olive in each bite, i packed the olives directly on the cheese paste.
after that comes the obvious layering... cutting into squares (yip. that's why i cut them into strips in the first place.) and a few toothpicks later...
thumbs up across the board.
easy like dat.
leh we bubble.