adapted from Taste of the South June/July 2009
1 12-oz. container of whipped cream cheese
1/4 c. sundried tomatoes. (I bought the ones NOT packed in oil)
1/2 a small can of chopped black olives
Mix all. Will keep in fridge and will make lots of sandwiches.
Whole Grain Bread (I like Publix Bakery 5 grain)
Thinly sliced cucumber
Thinly sliced red onion
Green Leaf Lettuce
Sliced Provolone
Spread cream cheese mix on bread. Layer veggies and provolone. Sprinkle with salt and fresh ground pepper.
Delicious in summer!
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