Recipe: Sandwich Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

SANDWICHES
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


320. Add sliced ripe olives to your favorite tuna salad sandwich mixture.

321. Pair up sliced ripe olives with chicken salad for a super-duper sandwich.

322. For a quick open-face sandwich, toast a slice of bread; spread with butter. Layer sliced tomatoes, cheddar cheese, and sliced ripe olives. Broil 4 inches from the heat for 5 to 7 minutes.

323. Improve a Swiss cheese sauce with sliced ripe olives and serve over a broiled special of layered toast, ham, turkey, and tomato.

324. Add olive wedges to an egg salad sandwich for terrific texture and color contrast.

325. FIESTA SANDWICH ROLLS

2 cups (8 ounces) shredded sharp process American cheese
4 hard-cooked eggs, chopped
1/2 cup tomato sauce
1/2 cup pitted California ripe olives, chopped
2 tablespoons chopped canned green chili peppers
2 tablespoons sliced green onion
4 teaspoons vinegar
Dash garlic salt
6 large hard rolls or pita "pocket" bread

Combine cheese, hard-cooked eggs, tomato sauce, olives, chili peppers, green onion, vinegar, and garlic salt.

Slice tops off rolls; scoop out centers. Fill rolls with cheese mixture; replace tops. Wrap rolls in foil.

Heat in 400 degrees F oven for 15 to 20 minutes. Serve with additional pitted ripe olives. Makes 6 servings.

326. Mix sliced ripe olives into chili for a sensational hamburger topper.

327. Stir sliced ripe olives into seasoned mayonnaise to top an open-faced sandwich.

328. Add sliced ripe olives to a taco filling.

329. Sprinkle sliced ripe olives atop cheese slices before grilling the toasted cheese sandwich.

330. Try OLIVE CHEESEBURGERS
Makes 4 hamburgers

3/4 cup (3 ounces) shredded natural cheddar cheese,
2 tablespoons plus 1/3 cup chopped ripe olives, divided use
1 1/2 tablespoons milk
1 pound ground beef
1 teaspoon salt
4 hamburger buns

Combine cheese, olives, and milk; mix well. Set aside.

Thoroughiy combine ground beef, the remaining 1/3 cup olives and salt. Shape in 4 patties; broil or grill.

Place patty on bottom half of buns; spoon cheese mixture over. Broil till cheese melts. Cover with bun tops.

331. Mix some chopped ripe olives into ground beef before shaping the mixture into hamburgers for grilling.

332. Slice pitted ripe olives into sloppy joes.

333. Feature a BLTO-Bacon, Lettuce, Tomato, and Olive Sandwich. Just stir some chopped ripe olives into the mayonnaise to spread on toast before adding the rest of the ingredients.

334. Place olive wedges under Swiss cheese on your next cheeseburger.

335. PIZZA BURGER FOR TWO
Makes 2 servings

1 (3/4-inch) slice from large round loaf white bread (or 2 hamburger buns, split)
1/2 pound ground beef
1/2 cup pitted California ripe olives, chopped
1/4 cup catsup
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
Dash pepper
1 to 2 slices mozzarella cheese, cut in 1/2-inch strips
Cherry tomatoes, halved

Toast bread or buns. Combine meat with olives, catsup, Parmesan cheese, onion, salt, oregano, and pepper; blend well. Spread mixture on toasted bread.

Broil 5-inches from heat for 8 minutes or till done. Add mozzarella cheese and cherry tomato halves; broil till cheese begins to melt, about 1 minute. Trim with an additional cherry tomato and a pitted ripe olive.

336. Top a fish sandwich with an olive-studded tartar sauce.

337. Highlight cream cheese with snipped parsley and chopped ripe olives and spread on whole wheat bread.

338. Toss chopped ripe olives, pickle relish, and alfalfa sprouts into a ham-salad mixture.

339. Wedges of ripe olives add a splash of contrast to a chopped turkey sandwich.

340. For the teen set, hollow out French roll and fill with a cooked chopped ripe olive-ground meat mixture. Wrap in foil, and then bake till heated through. Serve with an olive-sparked relish tray.

341. THE OLIVER
Makes 6 to 8 servings

1 large round loaf French bread
1/2 cup butter or margarine, softened
1 (12 ounce) package thin-sliced Monterey Jack or Muenster cheese
18 slices Italian dry salami
1 large green bell pepper, cut in rings
1 (6 ounce) can pitted California ripe olives, well-drained

Split bread in half making 2 rounds. Hollow out some of the center from each round. Spread each hollowed half with butter. Cover bottom half with cheese, salami, and green pepper. Sprinkle olives over filling; cover with top of loaf. Wrap loaf loosely with waxed paper. Place cutting board on top of sandwich; press down to flatten sandwich to bite-size and to meld flavor. Cut in wedges.

342. Add sliced ripe olives to a lunch-box sandwich. The olives always stay crisp and add an unbeatable texture bonus. Why not add that surprise today?

343. Vary a good old peanut butter sandwich with ripe olive wedges.

344. Top a grilled burger with guacamole garnished with ripe olive wedges.

345. Chop up pitted ripe olives and add to your next Denver or scrambled egg sandwich.

346. Mix some chopped ripe olives and celery into your salmon sandwich mixture.

347. Toss chopped ripe olive slices into canned or your own meatball tomato sauce and serve in individual French rolls for a mighty hearty sandwich.

348. For a tasty spread for English muffins, combine packaged cream cheese, chopped ripe olives, celery, salt, pepper and snipped parsley.

349. TUNA OLIVE PUFF SANDWICHES
Makes 3 sandwiches

1 (6 1/2 or 7 ounce) can tuna, drained and flaked
1/2 cup pitted California ripe olives, chopped
1/3 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon snipped parsley
1/4 teaspoon dried savory, crushed
3 tablespoons grated Parmesan cheese
2 egg whites
6 slices rye bread
Butter
Pitted ripe olives for garnish

Combine tuna, chopped olives, mayonnaise, celery, onion, parsley, savory, and 1 tablespoon of the cheese; toss lightly. Beat egg whites until stiff peaks form. Fold into tuna-olive mixture.

Toast bread on one side under broiler. Turn slices; spread with butter; spread tuna filling generously atop. Sprinkle with remaining cheese. Return to broiler, and broil about 4-inches from heat till filling is heated through and lightly browned. Stack two sandwiches together to make a double open-face sandwich. Serve at once, garnished with whole pitted ripe olives.

350. Slice a round loaf of French bread horizontally into 4 layers. Reassemble with three fabulous olive fillings of chopped ripe olives 'n egg, ripe olives 'n deviled ham, and ripe olives 'n mayonnaise. Frost the loaf with cream cheese and garnish with pitted ripe olives.

351. The classic tea sandwich can't be beat! Chop 3/4 cup pitted ripe olives; combine with 2 packages (3 ounces each) cream cheese, 1/4 cup finely chopped pecans, and 2 tablespoons mayonnaise. Spread atop tea-sized pieces of bread. A hit every time!

352. For a mighty fine hot sandwich, combine:
1 cup chopped ripe olives
1 (6 1/2 or 7 ounce) can tuna, drained and flaked
1 cup (4 ounces) shredded process American cheese
1/4 cup mayonnaise or salad dressing
1/4 teaspoon Worcestershire sauce

Spread over 6 hamburger buns. Bake in 450 degree F oven for 15 minutes or till heated through.

353. Serve up a super HAM SANDWICH:
Cut two (3/4-inch thick) lengthwise slices from center of an oblong loaf of rye. (Use remaining bread elsewhere.) Spread each slice bread with 1 tablespoon butter and half of a 4-ounce container whipped cream cheese. Place half of a 6-ounce package of ham salad in center of each slice; surround with a ring of pitted ripe olives and a ring of radish slices. Arrange a row of hard-cooked egg slices down center of each. Cut each in half to serve. Makes 4 servings.

354. Add ripe olive slices to your next Reuben.

355. For the diet-conscious, mix cottage cheese, finely chopped onion, green pepper, pitted ripe olives, salt, and paprika for a whole wheat bread topper.

356. For a tower of a sandwich, start with a large round slice of rye bread. Butter and top with lettuce, Swiss cheese, and a slice of cooked chicken. Drizzle thousand island dressing over. Top with a tomato slice, hard-cooked egg slices, hot cooked bacon strips, several pitted ripe olives and parsley sprigs.

357. SCANDINAVIAN SANDWICH WHEEL
Makes 6 servings

1 package refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 tablespoon milk
1/4 teaspoon dried dillweed
1 (16 ounce) can salmon, drained, flaked
Lemon juice
1 hard-cooked egg, sliced
1/2 cup pitted California ripe olives, sliced
1/2 cup coarsely chopped green pepper
1 large tomato, seeded and coarsely chopped

Unroll crescent roll dough; separate into triangles. On large greased baking sheet, evenly space the triangles spoke-fashion (points toward center) to form a 12-inch circle. Spread dough with fingers to fill in spaces, pressing to seal seams. Bake in 375 degree F oven 10 to 12 minutes. Cool. Transfer to platter.

Beat cream cheese, mayonnaise, and milk together; remove 3/4 cup. Set aside. To remainder, stir in dillweed; spread over cooked crust. Mound salmon in center; sprinkle with a little lemon juice. Place egg slices in center atop salmon. Arrange olives, green pepper, and tomato rings around salmon. With pastry tube, pipe reserved cheese mixture around edge. Cover; chill. Cut in wedges.

358. COLESLAW WITH OLIVES

Toss together:
2 cups shredded cabbage
2 tablespoons mayonnaise
1 teaspoon prepared mustard
2/3 cup halved pitted ripe olives

Spread 4 slices dark rye bread with mayonnaise. Cover each slice with 2 slices luncheon meat. Top with slaw and garnish with pimiento or cherry tomato.

359. Stir together chopped ripe olives, dairy sour cream, and a little onion soup mix; spread atop rye bread. Layer on lettuce, sliced roast beef, tomato slices, and pickle strips.

360. SUMMER OLIVE CHEESE SANDWICH
Makes 4 servings

2 large French rolls
1/4 cup mayonnaise
2 cups (8 ounces) shredded sharp natural Cheddar cheese
1 cup pitted California ripe olives, chopped
3 small tomatoes, thinly sliced
1/4 teaspoon onion salt
1/2 medium-size cucumber, thinly sliced
1/8 teaspoon dill weed

Split rolls and spread cut surfaces with mayonnaise. Mix cheese and olives. Cover rolls with about 2/3 of the cheese mixture. Bake in 400 degree F oven for 5 minutes or till cheese melts.

Top each roll with thin overlapping slices of tomato; sprinkle with onion salt. Top with cucumber slices; sprinkle with dill weed. Top with remaining cheese- olive mixture. Return to oven for 5 minutes, or till cheese starts to melt.

361. TEN-IN-ONE SANDWICH LOAF
Makes 10 servings

2 jars (5 ounces each) cheese spread
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon grated onion
2/3 cup pitted California ripe olives, chopped
1 unsliced sandwich loaf
20 thin slices large salami

Blend together cheese spread, mayonnaise, mustard, and onion; stir in olives. Cut crusts from top and both sides of loaf. Make V2-inch slices, cutting to, but not through, bottom crust. Spread facing sides of first cut with cheese filling. Repeat with every other cut. Insert 2 salami slices in each "cheese sandwich." Spread remaining cheese mixture atop loaf. Tie string around loaf; brush sides with melted butter. Bake in 350 degree F oven for 25 to 30 minutes. To serve, snip string. Cut through bottom crust in unfilled sections.