olive-nut sandwich
- Categories
- Sandwich
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | -(up to) |
| 8 ounces | Cream cheese; room temp. |
| ½ cup | Mayonnaise |
| ½ cup | Chopped pecans |
| 1 cup | Black olives; chopped |
| 2 tablespoons | Olive juice |
| 1 dash | Black pepper |
| Thinly sliced bread |
Mash softened cream cheese. Add mayonnaise, pecans, olives, olive juice & pepper. Refrigerate 24-48 hours. Spread on thinly sliced bread.
MARY WOOD
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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