~~~Aunt Ferns Little Olive Sandwiches~~~
as shared by my fun friend Holly. Just love that girl like a sistah!! (Cuz she IS!!) ***This I know!
OLIVE PINWHEEL SANDWICHES
1 (8 oz.) pkg. cream cheese, softened
½ c mayo
2 tsp mustard, or to taste
¼ tsp garlic powder
1 to 2 tbsp. olive juice
1 cup olives
1 loaf white bread
Slice the crusts off from each slice of bread.
Flatten the slices using a rolling pin.
Pat dry any excess moisture from the olives. In a bowl combine the cream cheese, mayonnaise, mustard and garlic powder until smooth and well combined.
Add olive juice, enough to soften to a spreading consistency. Spread about 2 tablespoons of the cream cheese mixture on one side of each bread slice.
Place 4 olives in a line crosswise at 1 end of the bread, roll bread (tightly) starting at the end of slice.
Wrap rolls snuggly in wax paper, and place in refrigerator for several hours. When ready to serve, remove the wrap and slice each roll into 4 even slices.
You can use hot or Dijon mustard.
You can substitute the olive juice with 2-3 tb sauce from mustard pickles.