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Title: Watercress-Olive Tea Sandwiches
Categories: Five, Breads, Greens, Sandwiches, Appetisers
Yield: 30 Servings

16 oz Cream cheese; softened
3/4 c Finely chopped watercress
2 oz Jar pimiento-stuffed olives;
- drained, fine chopped
3/4 c Butter; softened
6 sl Pullman loaf egg or white
- bread; cut 1/2" thick *

* A pullman loaf is a whole, unsliced loaf. Slice
horizontally to obtain long, rectangular slices.

Whip softened butter until light and fluffy.

Combine cream cheese, watercress and olives. Blend
thoroughly.

Spread a thin layer of whipped butter on the bread
slices.

Spread a generous layer of the cream cheese mixture on
half of the buttered bread slices used. Cover with the
remaining slices, sandwich-style.

Wrap the sandwiches in foil and refrigerate a minimum
of 2 hours.

Trim the crusts and cut into finger, triangular or
rectangular shapes. Arrange on a platter and refrigerate
until serving time. Serve chilled.

Makes from 27 to 96 sandwiches, depending on size and
shape.

From The Big Beautiful Book of Hors d'Oeuvres
by Julia Weinberg.

From: http://www.recipesource.com

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... People with a sous vide think they have a masters degree in cooking.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)