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Russian Sandwiches
1 small cream cheese 1/4 teaspoon salt shake of paprika 1/2 cup mayonnaise dressing 24 stuffed olives Cream the cheese and season with salt and paprika. Chop the olives very fine, and mix with mayonnaise. Spread one slice of bread with cheese, and the other with the mayonnaise mixture. Put sandwiches together and trim off crusts. Cut in strips. They are easier to serve if cut into three strips, instead of cutting them in half.
A closed sandwich of two spreads, cut into fingers for a tea or card table. The proportions are generous with mayonnaise and will want adjusting.
- "1 small cream cheese"In this period that means a single small foil-wrapped bar, roughly 3 ounces. Modern American blocks are 8 ounces, so use a scant half block.
- Cut the mayonnaise backHalf a cup of dressing to 24 chopped olives makes a loose, soupy paste that soaks the bread. Start with 2 to 3 tablespoons and add only enough to bind the olives.
- Stuffed olivesMost likely pimiento-stuffed green olives, though other stuffings were sold. Drain and blot them dry before chopping, or the brine will thin the mixture further.
- Cream the cheese properlyBring the cheese fully to room temperature and beat it smooth before seasoning. Cold cheese tears soft sandwich bread when spread.
- The breadNo quantity is given. Twelve slices of thin-cut white sandwich bread, six sandwiches, is about right for these fillings.
- YieldCut into three fingers each, six sandwiches give 18 pieces.
- Holding themAssemble, wrap the untrimmed sandwiches in a damp cloth and refrigerate 30 minutes before trimming and cutting. The chilled spreads slice cleanly and the crusts come off in one stroke.