Recipe by COOKGIRl
Brother Bo's (in) famous olive sandwiches. I would NEVER eat these when I was a child. What little girl would eat something called bug sandwiches? In my old age I've since come to love and appreciate these sandwiches. Bo says for a nice presentation, cut off the bread crusts. Traditionally served with a glass of previously-frozen milk. Psst-I have a little secret. Don't tell Bo, but sometimes I sneak a few thin slices of red onion in my sandwich.
Top Review by Andi of Longmeadow Farm
Now we're talking. This is the epitome of sandwiches, and one should take their time to devour as such. Very easy to put together, but the bang for the buck is worth a million. I did follow our author's suggestion and use just the slightest bit of red onion (sliced very, very, thinly). Bravo for bug sandwiches! Pssst...the pepper is a must.
- 1 (4 ounce) canminced black olives, drained
- 1 -2 tablespoon mayonnaise
- black pepper
- 4 slices white bread (Weber's was de rigueur)
- loose red leaf lettuce, rinsed and patted dry (optional, but NOT iceberg)
- red onion ring, thinly sliced (optional)
Directions See How It's Made
- In small bowl combine the black olives and mayo.
- Bo says to add mayonnaise to desired consistency, either a dry mixture or creamier; your choice.
- Spread equal amounts of the olive mixture onto the bread slices. Add lettuce leaves if desired. Season with black pepper.
- Cut sandwiches in half.
- Ideal for picnics, a quick snack and to annoy your little baby sister.