Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 (8-ounce) carton sour cream
- 2 Tablespoons prepared horseradish
- 2 teaspoons honey mustard
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 3/4 pound thinly sliced ham
- 12 slices whole wheat bread
- 4 slices Swiss cheese
- 8 lettuce leaves
- 3/4 pound thinly sliced turkey
- 8 slices tomato
- 4 slices bacon
- 16 pitted ripe olives
- 16 pimiento-stuffed olives
Preparation:
Combine sour cream, horseradish, honey mustard, garlic salt, and white pepper; stir well.
Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice Swiss cheese, a lettuce leaf, and another slice of bread. Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.
Yield: 8 servings
Recipe Source: Southern Living 1991 Annual Recipes (Oxmoor Press)
Reprinted with permission.
Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice Swiss cheese, a lettuce leaf, and another slice of bread. Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.
Yield: 8 servings
Recipe Source: Southern Living 1991 Annual Recipes (Oxmoor Press)
Reprinted with permission.
