| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
Ethnic, Sandwiches, Cheese |
16 |
Slices |
INGREDIENTS
| 1 |
sm |
Loaf country white bread |
| 11 |
|
Paper-thin slices Hungarian salami |
| 1/4 |
c |
Butter |
| 4 |
|
Hard-boiled eggs; sliced lengthwise |
| 1/4 |
lb |
Russian-style feta cheese, cut into 2-inch pieces |
| 8 |
|
Tiny dill pickles or gherkins, cut into halves lengthwise |
| 16 |
lg |
Kalamata olives; halved lengthwise |
| 1/4 |
lb |
Jarlsberg cheese; shredded |
INSTRUCTIONS
Cut bread into 1/2-inch-thick slices, then cut each slice in half to get
16 slices.
Cut each salami slice into thirds. Butter bread. Arrange 2 pieces salami
on each slice bread. Add 1 egg slice to cente of sandwich, then 1 piece
feta cheese, 1 half pickle and 2 halves olives. Sprinkle jarlsberg cheese
over toppings. Arrange on platter. Makes about 16 slices or 8 servings.
From the Denver Post Food Section 10/2/96
Formatted for MM by Pegg Seevers 10/2/96
Posted to MM-Recipes Digest V3 #270
Date: Thu, 03 Oct 1996 10:09:36 EDT
From: colorado-pegg@juno.com (peggy g seevers)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”