Beef N Olive Sandwiches Recipe

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Beef N Olive Sandwiches Recipe

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Iola Egle of McCook, Nebraska blends dried beef, olives and walnuts into a rich and creamy sandwich filling. "Cut into quarters, these sandwiches are sophisticated enough to serve at parties, And they freeze beautifully," she notes.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon white pepper
  • 1/4 cup chopped dried beef
  • 3 tablespoons sliced pimiento-stuffed olives
  • 3 tablespoons chopped walnuts
  • 8 slices bread

Directions

In a large bowl, beat the cream cheese, cream and pepper until smooth. Stir in beef, olives and walnuts.
Spread on each of four slices of bread; top with remaining bread. Cover and freeze for up to 2 months.
Remove from the freezer at least 4 hours before serving. May be frozen for up to 3 months. Yield: 4 servings.
Originally published as Beef N Olive Sandwiches in Quick Cooking November/December 1998, p53

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon white pepper
  • 1/4 cup chopped dried beef
  • 3 tablespoons sliced pimiento-stuffed olives
  • 3 tablespoons chopped walnuts
  • 8 slices bread
  1. In a large bowl, beat the cream cheese, cream and pepper until smooth. Stir in beef, olives and walnuts.
  2. Spread on each of four slices of bread; top with remaining bread. Cover and freeze for up to 2 months.
  3. Remove from the freezer at least 4 hours before serving. May be frozen for up to 3 months. Yield: 4 servings.
Originally published as Beef N Olive Sandwiches in Quick Cooking November/December 1998, p53

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