| The Sandwich Chef presents ... |
| Cream Cheese & Olive Sandwich |
| Our Sandwich Chef ate these in the 1940s and likes them still. |
4 ounces (1/2 block) of Philly Cream Cheese,
softened at room temperature
1 6-ounce can of pitted ripe (black) olives
Your favorite bread
Butter for sandwiches
softened at room temperature
1 6-ounce can of pitted ripe (black) olives
Your favorite bread
Butter for sandwiches
Open a can of ripe olives and drain them completely. In a small
bowl, chop the olives coarsely, and then stir in 4 ounces of
cream cheese. Use this as the spread for your sandwiches.
Makes enough for 3 to 4 sandwiches.
bowl, chop the olives coarsely, and then stir in 4 ounces of
cream cheese. Use this as the spread for your sandwiches.
Makes enough for 3 to 4 sandwiches.
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
