Football I Scream Sandwiches Recipes

PASTRAMI FOOTBALL FINGER SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
• Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread.
• Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes.
• Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
• To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.

CHOCOLATE "I SCREAM" COOKIE SANDWICHES

Steps:

• Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
• While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
• Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
• Let chocolate cool until hard and dry to the touch, at least 1 hour.
• Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.

FOOTBALL I SCREAM SANDWICHES

Steps:

• Using cookie cutter, cut a football from each cookie. Place half the footballs, bottom sides up, on a rimmed baking sheet.
• Pipe football design on top of remaining cookies with tube of icing.
• Remove lid and cut carton off ice cream. Put ice cream long side down on cutting board; cut in eight 1/2 inches thick slices. Using football cookie cutter, cut 2 footballs from each slice.
• Place an ice cream football on each cookie football on baking sheet. Top with a decorated cookie. Dip 1 side of each in sprinkles. Freeze on sheet 30 minutes before transferring to an airtight container. Freeze until serving.
• NOTE: You will need a metal 2 1/2 to 3 inch football shaped cookie cutter.