Lox Stock and Smokin Hot Cheese Pie/Camp Irons |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Alexandra in Guelph, Ontario Province, Canada. Since it uses bread, you could also use a panini press or bacon press on a hot cast-iron skillet. Ingredients:
8 slices italian bread |
3 ounces butter |
8 ounces lox |
4 ounces softened cream cheese |
1 teaspoon black pepper |
1 teaspoon dried red chili pepper flakes |
1 tablespoon lemon juice |
8 fresh spinach leaves |
Directions:
1. Butter one side of each slice of bread.
2. Mix cream cheese with black pepper, red chili flakes and lemon juice until well combined.
3. In each serving, place one slice of bread butter side down in the pie iron. Top with 1/4 of cream cheese mixture. Top cream cheese mixture with 1/4 of lox. On top of the lox place 2 spinach leaves. Top with another slice of bread with butter side facing outward and close the pie iron.
4. Cook over fire until golden brown. Allow to cool for a few minutes and enjoy!
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