Olive nut sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cream cheese |
| ½ | cup | Mayonnaise |
| ½ | cup | Pecans,chopped |
| 1 | cup | Salad olives |
| 2 | tablespoons | Olive juice |
| 1 | dash | Pepper |
| Bread | ||
| Lettuce | ||
Directions
Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class.