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.