recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Kelly~WA

Watercress-Olive Tea Sandwiches

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg

2 (8 oz) pkgs cream cheese -- softened
3/4 cup finely chopped watercress (about 2 bunches)
1 (2 oz) jar pimiento-stuffed olives, drained and -- finely chopped
3/4 cup butter -- softened
6 slices 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.