Ingredients
- 16 kalamata olives
- 8 tiny dill pickles
- 1 loaf country bread (white)
- 1/4 lb russian-style feta cheese
- 1/4 lb jarlsberg cheese
- 1/4 c butter
- 11 slices paper hungarian (thin)
- 4 slices eggs (hard boiled)
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 ----
