Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches

Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little guys are way fabulous and they'll make anybody smile. Your guests who are expecting a plain old cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled "Very Thin." Pepperidge Farm makes a good one in both white and wheat.
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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 20 sandwiches
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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


  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.
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