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Nut Bread Sandwiches
Cream cheese Lemon juice nut bread, sliced guava paste Cream the cheese and season with lemon juice. Spread the cream cheese on thin slices of nut bread, and put a thin slice of the guava paste in each sandwich.
A no-cook filled sandwich that depends entirely on the balance of three things: soft cheese, acid, and a sweet fruit paste. No quantities are given, so work by taste and by the size of your loaf.
- What the cheese is"Cream cheese" in older American cookbooks generally means a soft fresh cheese sold in small blocks, likely closer to modern block cream cheese than to whipped spread. Bring it fully to room temperature before creaming or it will tear the bread.
- Proportions to start fromRoughly 8 oz cream cheese to 1 to 2 teaspoons lemon juice, and a pinch of salt, fills about 8 to 10 small sandwiches. Add the juice a few drops at a time; too much and the filling slackens and weeps into the bread.
- Guava pasteSold as pasta de guayaba or dulce de guayaba in Latin American groceries, in firm blocks or cans. Slice it thin with a knife dipped in hot water; it is stiff and very sweet, so a sheet about 1/8 inch thick is enough per sandwich.
- The nut breadA quick bread, not a yeast loaf. Bake it a day ahead: fresh quick bread crumbles under a knife, while a loaf that has rested overnight, wrapped, will take slices as thin as 1/4 inch.
- AssemblySpread cheese on both cut faces so the paste sits between two layers of fat, which should help keep the fruit sugars from soaking into the bread. Trim crusts after filling, not before.
- Holding and servingCover with a damp cloth or wrap closely and refrigerate up to a few hours. Cut into fingers or triangles at the last moment. Best served cool, not cold, so the cheese is soft enough to eat cleanly.