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.
Recipe courtesy of Dave Lieberman
10 min
10 min
20 sandwiches


  • 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


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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