Olive Walnut Sandwiches
A very tasty and hearty afternoon tea sandwich.
16 slices fresh whole wheat or rye bread, sliced about 1/8-inch thick
5 oz. Stuffed Spanish olives (coarsely chopped)
5 oz. Walnuts (coarsely chopped)
6 oz. Cream cheese (softened)
Mix together and spread on half of the bread slices. Top
with remaining slices. Trim crusts off of sandwiches with a sharp serrated
knife. Cut into oblong sandwiches.
Sandwiches should be served immediately or they may be
stored for up to 2 hours if stored in the following manner: cover prepared
sandwiches with a damp paper towel and store in a sealed container in the
refrigerator.
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