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Olive-Pecan Sandwich

flieloachiece's picture
Ingredients
  Cream cheese 8 Ounce, softened to room temperature
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Green olives 1 Cup (16 tbs), chopped or sliced, drain and reserve the juice
  Olive juice 2 Tablespoon
  Ground black pepper 1 Dash
  Whole grain bread slices 8 (Adjust Quantity As Needed For Sandwiches)
Directions

In a large mixing bowl, combine 8 oz. cream cheese, 1/2 cup mayonnaise, 1/2 cup chopped pecans, 1 cup chopped or sliced salad olives, 2 tablespoons olive juice, and a dash of black pepper. Combine thoroughly. Spread the olive-pecan mixture on one slice of whole grain bread and top it with another slice. Now, use a knife to trim the crusts off all four edges and cut horizontally and then vertically to form four identical pieces. Continue to form these finger sandwiches until you have used up your olive-pecan spread. Place the finger sandwiches artistically on a serving dish, and serve as finger food. Note: This spread may be used for full-sized sandwiches or as a dip with crackers. It is best if it is allowed to chill in the refrigerator overnight or longer to let the flavors mingle and for the spread to set up. These are gorgeous, tasty sandwiches for your guests!!!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Mixing
Dish: 
Sandwich
Ingredient: 
Milk Product, Olive
Interest: 
Quick
Servings: 
2
Almost everyone loves eating sandwiches, there are many different ways of making a sandwich. Sandwich is the most popular food, typically taken to school, office, or picnic to be eaten as a part of packed lunch. Chef Betty shows us how to make the perfect olive-pecan sandwich in no time.

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