Ingredients

• 1/4 cup finely chopped manzanilla olives (about 12 to 15 olives)
• 1/2 cup cream cheese, at room temperature
• 10 slices very thin white bread (recommended: Pepperidge Farm)
• 1/4 pound thinly sliced Genoa salami

Instructions

1. Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.