Rolled Olive Sandwiches

Recipe from

Oxmoor House


24 thin sandwich bread slices
1 (8-ounce) package cream cheese, softened
1 cup diced salad olives
1/2 cup chopped pecans, toasted
1/2 cup mayonnaise
1/4 teaspoon pepper


Remove crusts from bread; reserve crusts for another use. Flatten bread slices with a rolling pin.

Stir together cream cheese and remaining ingredients. Spread 2 tablespoons cream cheese mixture on 1 side of each bread slice. Roll up tightly; cover and chill at least 4 hours. To serve, cut each roll into 4 slices.


Lisa Reid O'Rourke, Baton Rouge, Louisiana,

Southern Living Our Readers' Top-Rated Recipes,

Oxmoor House

April 2005
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