| 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: [email protected] (peggy g seevers)
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