Cheddar sunflower sandwich
1 package (8 oz.) cream cheese
6 cups shredded Cheddar cheese
1 jar pimento-stuffed olives, drained
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1 carton (8 ounces) plain yogurt
1 small package sunflower seeds
1 cup mayonnaise
Pumpernickel bread, cut into rounds
In the bowl of a food processor, blend cream cheese and Cheddar cheese. Add olives, and blend until olives are chopped. Add yogurt and mayonnaise, and process until smooth. Stir in sunflower seeds, then spread on pumpernickel bread rounds. Top with another pumpernickel round.