Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches

Name: Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 20 sandwiches
Ingredients: 1/4 cup finely chopped manzanilla olives (about 12 to 15 olives); 1/2 cup cream cheese, at room temperature; 10 slices very thin white bread (recommended: Pepperidge Farm); 1/4 pound thinly sliced Genoa salami

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Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little guys are way fabulous and they'll make anybody smile. Your guests who are expecting a plain old cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled "Very Thin." Pepperidge Farm makes a good one in both white and wheat.

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 20 sandwiches

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 20 sandwiches

Ingredients

1/4 cup finely chopped manzanilla olives (about 12 to 15 olives)

1/2 cup cream cheese, at room temperature

10 slices very thin white bread (recommended: Pepperidge Farm)

1/4 pound thinly sliced Genoa salami

Directions

Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.

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