Mexican Cheese Sandwiches

Ingredients

• 1.36 kg (3 lb)grated cheese, type not specified; fiesta-style suggested
• 227 g (½ lb)green peppers, finely chopped
• 454 g (1 lb)onion, chopped
• 568 ml (1 pint)stuffed olives, minced
• 16large hard-boiled eggs
• 20 ml (4 tsp)Worcestershire sauce
• 360 ml (1½ cups)ketchup
• 57 g (¼ cup)butter (the recipe calls for margarine)
• As neededbread or mini buns

Instructions

1. 1

   Mix the filling

   Mix the grated cheese, green peppers, onion, minced stuffed olives, hard-boiled eggs, Worcestershire sauce, ketchup and butter together.

2. 2

   Serve open-faced

   Spoon the mixture onto bread and serve as open-face sandwiches.

3. 3

   Choose the bread

   The recipe does not specify a type of bread; mini buns are suggested as a suitable option.

What are Mexican Cheese Sandwiches?

This recipe is a generously sized batch of open-face sandwiches topped with a mixed cheese, egg, olive and vegetable filling. Although labelled Mexican, no particular regional origin or traditional preparation is given here.

The combination works as a tangy, savoury topping: ketchup and Worcestershire sauce season the cheese and vegetables, while chopped egg adds substance. Mini buns make the mixture easy to serve at a gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 6g protein, 3g carbs, 7g fat.

The cheese and eggs provide much of the protein and fat, while ketchup and the bread contribute carbohydrates; olives, cheese and Worcestershire sauce also contribute sodium. The estimate below excludes bread because no quantity is given, so serve with a salad or vegetables for a more balanced plate.

The filling ingredients

Cheese: The recipe leaves the type open and suggests a fiesta-style blend. Grated cheese makes the filling quick to mix and easy to spread.

Olives and vegetables: Finely chopped peppers and onion, along with minced stuffed olives, distribute their flavour through the mixture. Keep the pieces small so the topping sits neatly on bread.

Mixing the batch

Combine everything in a bowl large enough to hold the full quantity, mixing until the ketchup and Worcestershire sauce are spread through the ingredients. The method does not call for cooking the filling.

Hard-boiled eggs should be peeled and chopped before mixing so they can be incorporated evenly. The recipe gives no separate preparation timings.

Getting the texture right

The mixture is meant to be spooned onto bread rather than cooked into a smooth spread. Chop the onion, peppers, olives and eggs finely for a more cohesive topping.

If the filling seems difficult to spread, mix it thoroughly before adding it to the bread. The recipe does not specify a particular consistency or finishing step.

Choosing bread

Mini buns are the suggested choice, but the recipe also allows bread without naming a style. Use pieces sturdy enough to hold the filling.

For an open-face presentation, add the topping just before serving so the bread does not sit under the moist mixture for too long.

Serving for a gathering

The recipe lists 90 servings, making it suited to a large event. Since no bread quantity or portion size is specified, the actual number of sandwiches will depend on how much topping you use on each piece.

Serve the sandwiches with a simple salad or crunchy vegetables to add freshness alongside the rich, savoury topping.

Recipe notes & tips

• Use a very large bowl so the full batch can be mixed without spilling.
• Chop the vegetables, olives and eggs finely for an easier-to-spread topping.
• Grate the cheese before combining the ingredients.
• Taste the mixture before serving, as the cheese and olives can vary in saltiness.
• Add the topping to the bread shortly before serving to help prevent it from becoming soggy.

Variations

• Cheese blend: Use a fiesta-style grated cheese as suggested, or choose another grated cheese you enjoy.
• Pepper choice: Use a mild or hotter green pepper to adjust the filling's heat.
• Bread option: Serve the mixture on mini buns or slices of sturdy bread.
• Open-face bites: Use small bread pieces for party-sized servings.
• Extra tang: Add a little more Worcestershire sauce to the mixture, tasting as you go.

Common mistakes to avoid

• Large vegetable pieces: They make the filling awkward to spread; chop the peppers and onion finely.
• Unmixed filling: Pockets of sauce can leave some bites uneven; mix thoroughly before serving.
• Soggy bread: The topping can soften bread if left on too long; assemble shortly before serving.
• Guessing the bread quantity: The recipe does not specify one; prepare enough pieces for your chosen portion size.
• Overfilling each piece: A heavy topping may be difficult to handle; spoon on a manageable amount.

How to store

Store leftover filling in a covered container in the refrigerator and use within 3 days. Keep it separate from the bread, and serve chilled or allow it to lose its refrigerator chill before assembling; the recipe does not call for reheating.

Frequently asked questions