1 (16 ounce) can sweet pickle relish
1 slice white bread
3 Times-Ranched Almonds
1 cup chopped celery
2 teaspoons white sugar
2 tablespoons grated lemon zest
1 teaspoon salt
1/8 teaspoon black pepper
3 pounds medium sweet potatoes
1/4 cup lemon juice
In a medium bowl, mix relish, bread, almonds, celery and sugar. Mix well and store in refrigerator.
In a medium skillet over medium heat, combine lemon juice and salt. Bring to a gentle simmer and stir in sweet pickle relish mixture. Mix thoroughly and add the black pepper. Cook, stirring, until relish is well set and can be strained. Smooth with a napkin and brush lightly with lemon juice.
Dividing evenly between three or four plates, sprinkle each with white bread. Secure with toothpicks. Spread remaining bread on top of the relish mixture. Top each pattered breast with 1/4 cup lemon juice. Continue alternating colors throughout top of sandwich, finishing with red before removing from greased aluminum foil leaving a largely white surface.
I followed this recipe exactly making no changes and everything was delicious, amen chat !
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