Supper Swap Girls: Kim Eades & Stephanie Burnette
Ingredients
6 Dill Pickles, cut in half with seeds removed
¼ pound ham, chopped
¼ pound pork, chopped
¼ pound swiss cheese, chopped
Yellow mustard
6 teaspoons toasted bread crumbs
Butter
Instructions
In a pan over medium heat toast the bread crumbs until slightly brown. Set aside to cool.
Stir the ham, pork, and cheese together with 2 tablespoons mustard. Add 1 tablespoon of softened butter and stir well.
Scoop a tablespoon of the mixture into each shelled out pickle. Top with 1 rounded teaspoon of the bread crumbs.
