Summer arrives today with a vengeance! It’s going to be in the upper 90’s with a heat index in the low 100’s. Whew!!! With all that heat, want something nice and cool to eat for lunch, so my thoughts turn to Cream Cheese and Olive sandwiches. Not familiar with them? Wow, you are missing out on a tasty treat! We always had them in the summertime for lunch. Easy to make, yummy to eat! They are nice cut into tea sandwiches for afternoon tea as well.
Cream Cheese and Olive Sandwiches (4 servings)
1 – 8 oz. package cream cheese
1/4 cup pimento stuffed green olives (20 or so)
2 tablespoons mayonnaise
1-2 teaspoons liquid from the olives
Open cream cheese and place in bowl. Allow to soften slightly (10 minutes). Add the mayonnaise and blend the two with a fork. When combined, add the liquid from the olives so that a spreadable consistency is achieved. Slice the olives into the cream cheese/mayo and stir to combine.
Serve on just about any kind of bread you want – it’s delicious on dark breads such as pumpernickel or rye and of course, white bread. I’ve known some people who like it on raisin bread. Not my favorite combo, but whatever floats your boat as they say.
Refrigerate any leftovers. Will keep for a few days under refrigeration.