Ingredients

• 1 6-oz. can pitted black ripe olives, drained, finely chopped
• 1/4 cup low-fat mayonnaise
• 3 tbls. sun-dried tomatoes packed in oil, drained, chopped
• 3 tbls. chopped green onion
• 3 tbls. chopped fresh basil
• 3 tbls. pine nuts, toasted
• 1/8 tsp. salt
• 1/8 teaspoon freshly ground black pepper
• 12 slices firm white sandwich bread
• 6 tbls. low-fat cream cheese

Directions

1. In a medium bowl, combine all ingredients except bread and cream cheese; mix well. Cover; chill at least 1 hour or up to 24 hours before assembling sandwiches.

2. Cut crusts from bread, forming 4-inch squares; reserve crusts for another use.

3. Spread cream cheese over bread. Spread olive mixture over 6 slices bread; close sandwiches with remaining bread, pressing lightly. Cut diagonally in half or lengthwise into rectangles.

Makes 12 sandwiches.

Ingredients

• For Basil Butter:
• 1 1/2 ozs. fresh basil leaves
• 1/2 oz. parsley leaves
• 1/8 cup white vinegar
• 1/8 cup water
• 1/2 cup olive oil
• 1 large clove garlic, peeled
• Salt
• Freshly ground black pepper
• 1 cup (2 sticks) unsalted butter, slightly melted
• *
• For sandwiches:
• 8 baguette slices cut on an angle
• 2 cups ripe cherry tomatoes, chopped
• Freshly ground black pepper
• Salt
• 1/4 cup cooked, crisp bacon, julienned
• 8 sprigs fresh basil
• 1 small piece of Parmesan cheese, cut into thin shavings

Directions

For the basil butter:

1. Put the basil, parsley, vinegar, water, olive oil, garlic, pinch of salt and pepper in the blender and puree.

2. Add pureed mix to the melted butter and stir until incorporated.

This yields 11/2 cups butter, which is more than is necessary for the recipe.

For the sandwiches:

1. Spread baguette slices with Basil Butter.

2. Season tomatoes with salt and pepper to taste, and spoon 1/8 of tomatoes onto each buttered baguette slice. Garnish with bacon, basil sprigs and fresh, shaved Parmesan cheese.

Makes 8 servings.

– Recipe created for American Butter Institute by Sarah Stegner, chef of the Ritz-Carlton, Chicago

Ingredients

• 4 cups diced, cooked chicken
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbl. lemon juice
• 1/2 cup toasted chopped pecans
• 30 slices bread

Directions

1. Mix the chicken, celery, mayonnaise, sour cream, lemon juice and pecans well.

2. Trim bread crusts with an electric knife. Spread filling on bread slices and cut sandwiches into quarters.

Makes 60 party sandwiches.

Source: The Advocate – Baton Rouge, La (Betty Woods)

Ingredients

• 2/3 c Peanut butter
• 1/4 c Chopped Raisins
• 1/4 c Apple sauce
• 1/8 ts Ground cinnamon

Directions

Mix the above, cover and refrigerate for a couple of hours to allow the flavors to mix.

Spread on bread or muffins.

Ingredients

• 1/2 cup peanut butter
• 1 tablespoon honey
• 1/4 cup strawberry cream cheese
• 1 cup strawberries, thinly sliced
• 8 slices bread

Directions

* In small bowl, combine peanut butter and honey; mix well. Partially stir in cream cheese to give a swirl effect.

* Spread mixture on 4 slices of bread. Top each with strawberries. Cover with remaining bread slices.

Makes 4 servings.