637070 Thu Jul 16 09:40:02 -0700 2009 91 27 General Chowhounding Topics 0 4864153 My grandma used to make them for me, and I see them on the menu at some old school style delis downtown. My question: is this culinary delight a local Baltimore phenom, or is it more widespread? Thu Jul 16 09:40:02 -0700 2009 225697 placidothecat 1 4864258 I ate tons of cream cheese and olive sandwiches growing up in Rhode Island in the 1960s. Thu Jul 16 10:04:17 -0700 2009 4864153 12829 Bob W 2 4868667 Growing up in RI in the 80s -- my mom made Ham Supreme sandwiches. Thinly sliced deli ham, and then the mixed cream cheese with olives. Mmm. I think we usually had these on pumpernickel. I am going to request these for my next visit home :-) Thanks for reminding me of a great treat! We often had these packed in the cooler for lunch at the beach, and my sister and I would get wildly excited as my mom prepared them that morning! Fri Jul 17 17:15:59 -0700 2009 4864258 56490 foxy fairy 1 4864386 I remember eating them for lunch in Michigan in the late 70s/early 80s. Thu Jul 16 10:33:42 -0700 2009 4864153 11781 beachmouse 1 4864403 I'd get them in my lunchbox in Seattle in late 70s/early 80s. I always thought they were a little weird, even though I loved olives on their own. Mom is from Seattle, Dad is from Massachusetts, but Mom does the cooking. Thu Jul 16 10:36:39 -0700 2009 4864153 13150 babette feasts 1 4864433 I put olives and cream cheese (and reconstituted onion flakes) in tortillas and roll up and slice. We also put olives and cream cheese in celery Thu Jul 16 10:43:50 -0700 2009 4864153 109905 laliz 2 4871997 When my mom had the neighbourhood ladies over for bridge, she'd make pinwheel sandwiches, among other things. For one, she'd spread cream cheese on a long thin slice of bread which she'd previously flattened with her pastry roller. Then she'd put stuffed olives in, roll them up, and slice thinly. We kids got to eat the "rejects" - the slices where there was only a bit of olive. Used to love that! (1960's Toronto). Sun Jul 19 13:23:08 -0700 2009 4864433 1092461 FrankDrakman 1 4864872 I grew up in Massachusetts and had them. I love them. Have you tried them grilled like a grilled cheese sandwich? The cream cheese gets a little soft and warm, the bread is buttery, crunchy. Fantastic! Thu Jul 16 12:37:40 -0700 2009 4864153 12789 pcdarnell 1 4864873 I took cream cheese and olives several times a week for lunch in NYC Thu Jul 16 12:38:05 -0700 2009 4864153 217807 cheesecake17 1 4864887 Never had it as a sandwich, but my Aunt used to chop walnuts really fine then mix with cream cheese and wrap on the outside of the green olives. YUM think I'll make some tonight. and maybe a Sandwich to go with them. Thu Jul 16 12:42:38 -0700 2009 4864153 142918 Kathfootball 1 4864888 That's my favorite schmeer on a bagel...prefer pimento-stuffed green. oops, sorry - I'm in VA. Thu Jul 16 12:42:43 -0700 2009 4864153 233294 cuccubear 1 4864904 Another Michigander here. My college snack bar (Kalamazoo College) offered grilled olive and cream cheese sandwiches, which I loved--crispy, gooey, salty AND creamy. And the late, still-lamented, Drakes in Ann Arbor made the Stanford sandwich: Three layers of thin white toast, with olive salad, iceberg, and cream cheese. Delicious and dainty! Now I have a hankering :) Thu Jul 16 12:47:19 -0700 2009 4864153 42915 dct 2 4865675 We had them in Kentucky. Thu Jul 16 16:55:25 -0700 2009 4864904 10921 Janet 3 4882448 Yup we did too in Kentucky Wed Jul 22 17:45:12 -0700 2009 4865675 11854 LaLa 1 4865753 Massachusetts - a standard sandwich in our household growing up. Thu Jul 16 17:28:30 -0700 2009 4864153 13429 chowmel 2 4866640 Ditto here in Boston. Fri Jul 17 05:14:31 -0700 2009 4865753 14386 BobB 3 4887709 My boston born dad used to make them for our lunches when I grew up in Chicago, don't know how to score that geographically. Fri Jul 24 11:53:53 -0700 2009 4866640 10784 Scrapironchef 1 4865920 Southern Californian, early 60s, my favorite lunch treat. My mother (CA) and I ate them as a special treat. I think this was more of an "era" thing than geographic. Thu Jul 16 18:36:17 -0700 2009 4864153 15743 Sherri 2 4882391 Also had them in Southern California in the late 50's and early 60's. Mom would make them for us. Wed Jul 22 17:28:52 -0700 2009 4865920 169832 NVJims 1 4865925 Sorry to go off topic, but this sounds really tasty right now. This California native has never heard of these. Thu Jul 16 18:42:05 -0700 2009 4864153 280668 charentais 2 4891602 I grew up in Southern California and we never had cream cheese and olive sandwiches. I once went to a friend's house in Newport Beach and her mom showed me how to make cream cheese and black olive dip, which I thought was phenomenal! It wasn't until I moved to the East Coast before I had a proper cream and green olive sandwich or rye or pumpernickel, which was even more phenomenal than the Newport Beach olive dip. Kraft makes a pretty good pre-mixed green olive and cream cheese schmear for when I'm too lazy to make my own. Sun Jul 26 10:21:54 -0700 2009 4865925 252906 Divalicias 1 4866035 I grew up eating them too and have recently taken to spreading a shmear on a multigraIn cracker and topping it with a dollop of tapenade. Very satisfying. Thu Jul 16 19:32:37 -0700 2009 4864153 197458 Cameraman 1 4866209 What memories! This was one of my favorite "special" sandwiches as a kid. Mom generally made them on NY Rye bread, but occasionally, we got white bread for really special occasions. She grew up in Boston, but we were living in NYC. I don't know which location inspired this fabulous sandwich. My sister preferred cream cheese and jelly sandwiches. I never liked that sweet thing. I still love olives with cottage cheese since it is very similar. Thu Jul 16 20:51:10 -0700 2009 4864153 59258 smtucker 2 4866851 Yes, my Grandma usually used un-toasted rye bread, seedless. Un-toasted white bread isn't up to the task, but white toast is perfectly acceptable! Fri Jul 17 06:49:03 -0700 2009 4866209 225697 placidothecat 2 4867013 My mother occasionally packed me cream cheese and jelly sandwiches too. I much preferred the savory cc&o to the sweet cc&j. Also, I sometimes got cc&o with black olives. Not good -- too bland for me. Cc&o needs briny green olives. Of course, a modern version could use kalamatas. Rye bread is definitely the way to go! I don't eat much cream cheese these days due to cholesterol issues but I might have to whip up a cc&o sandwich this weekend. We have a loaf of corn rye from a local bakery that will be perfect for this treat. My daughter (almost 5) loves olives so I'll see if I can pass the torch on cc&o sandwiches. Fri Jul 17 07:45:56 -0700 2009 4866209 12829 Bob W 3 4867070 Please do. Pass the torch I mean. My kid won't touch an olive. When she was at the age that I should have been introducing briny delights, we lived in a culinary wasteland and had no money! No olive treats were in the house, and an opportunity was missed. Fri Jul 17 08:02:22 -0700 2009 4867013 59258 smtucker 4 4867225 Exactly -- if you don't offer different things, you'll never give them a chance to say yea or nay. Speaking of briny delights, my mother also packed me pickled watermelon rind as a "treat." Dare I offer that to the kids? Fri Jul 17 08:46:47 -0700 2009 4867070 12829 Bob W 5 4891647 Ooh! I got my first taste of pickled watermelon from a favorite aunt who offered them to me like she was offering a subversive treat. I loved it from the start. Sun Jul 26 10:40:44 -0700 2009 4867225 252906 Divalicias 3 4867335 Hmmm, never tried black olives. I'd miss the pimentos too much. I tend to just use the regular 'ol green olives in a jar with pimentos, since that fits the sandwich's utilitarian vibe, but you've got me thinking. Our local Whole Foods has a nice olive bar, I may need to do some "research". Fri Jul 17 09:20:23 -0700 2009 4867013 225697 placidothecat 1 4866246 We had cream cheese, olive, and walnut sandwich spread growing up. I still love it, though it's been some time since we've had it. Grew up in Northern Illinois. Thu Jul 16 21:10:12 -0700 2009 4864153 127625 fern 1 4866651 Brooklyn, NY. It was a lunchbox favorite. ALways made on white toast. Fri Jul 17 05:22:13 -0700 2009 4864153 34558 roxlet 1 4867323 My Mom made them for us in the fifties and sixties. I remember her using ripe olives and whole wheat toast. Winston-Salem NC I have some olives in the fridge right now and may have to grab a package of cream cheese next store stop. I have a source for some really good sourdough whole wheat too! Fri Jul 17 09:15:31 -0700 2009 4864153 41726 Sam at Novas 2 4867400 I remember my mom making cream cheese and olive finger sandwiches growing up - in Mississippi. Fri Jul 17 09:41:30 -0700 2009 4867323 135679 suites 1 4869433 in florida, i had that spread on crustless tea sandwiches (finger sandwiches, as suites rightly recalls). white, soft bread. in college, there was a place that turned me on to rare roast beef with the green-olive-and-pimento cream cheese on pumpernickel and grilled. so delicious! Sat Jul 18 04:21:57 -0700 2009 4864153 105717 alkapal 1 4870039 No. Sat Jul 18 10:33:31 -0700 2009 4864153 12135 John Manzo 1 4871903 My dad made these for my lunches a lot. This was the early 80's, Northern Cal. I don't recall anyone else eating them, though. And it was always black olives. Sun Jul 19 12:25:15 -0700 2009 4864153 17737 Hunicsz 1 4872389 Never had the pleasure of a cream cheese & olive sandwich. Must. Try. One. Can any of you fans explain whether the olives are sliced? Are they in circles, or lengthwise? Do they have to be green olives stuffed with pimentos, or would olives stuffed with, say, garlic, or jalapenos, or almonds be acceptable? How about anchovies? Does the type of cream cheese make a difference (solid vs. whipped)? What else do I need to know? Thanks! Roxy Sun Jul 19 16:45:40 -0700 2009 4864153 163108 RoxyB 2 4872436 In our family, we always used cocktail olives with pimento. We did a cross-section slice so that each slice had a dot of red pimento in the center. The two rounded ends were "scarfed" by the person with the fastest hands. Bread or toast slice smeared with cream cheese, and then the olives are pressed into the cheese [liberally.] I like the sandwich cuts into triangles, crusts on. Welcome to the club. Sun Jul 19 17:06:28 -0700 2009 4872389 59258 smtucker 2 4873775 Olives sliced in circles, so each slice has the pimento in the middle -- concentric like. Its more fun that way! I'd start with green olives w/ pimentos. I like solid cream cheese better than whipped for its consistency, but it may not matter that much. Also, one question you must consider is the "population density" of the olives. My personal preference is not too many olives, just enough to get a few slices in each bite. I got this sandwich at a deli recently and they were way too heavy handed with the olives. Mon Jul 20 08:25:38 -0700 2009 4872389 225697 placidothecat 3 4887989 Thanks, smtucker & placidothecat. I'll start with the basics and then fool around with options. Still giggling about "population density of the olives." I can see that briny goodness might not be so good in vast quantity. R Fri Jul 24 13:15:11 -0700 2009 4873775 163108 RoxyB 4 4888065 Quite true, though it depends on the presentation medium. In a sandwich they should be like houses in suburbia, close enough together to make a neighborhood but with enough space to keep everybody busy mowing their lawns on the weekend. If you're making canapes on crackers you can increase the density to favela level. Fri Jul 24 13:44:16 -0700 2009 4887989 14386 BobB 2 4892179 I save green olives with anchovies for dirty martinis. When I make olive and cream cheese spread, I just recklessly chop the olives and smash them into cream cheese, which I've softened and whipped slightly. Sometimes I put the whole mess into a food processor and hit the pulse button -- the result is still as yummy. I always use pimento stuffed green olives for cream cheese. Sun Jul 26 15:16:30 -0700 2009 4872389 252906 Divalicias 2 4951279 I made them with reg philly cream cheese softened, sliced pimento stuffed circles on plain white bread. I imagine you could experiment and use any kind of cream cheese or olives. Sun Aug 16 16:07:29 -0700 2009 4872389 180068 Smileelisa 1 4872689 Definitely not exclusive to Baltimore. In Manhattan, bagels with cream cheese & chopped olives (green, with pimentos) are pretty common. But I first had them at the Inkwell in Long Branch, NJ, in the mid '80s. Sun Jul 19 18:54:26 -0700 2009 4864153 13722 small h 2 4873808 I, too, had the c/c and olive sandwiches on black bread at the Inkwell in the mid 1970's. That was a GREAT place. However, my mother made them for my school lunch at least once a week all through the 1950's. Mon Jul 20 08:34:59 -0700 2009 4872689 65804 grampart 3 4875031 I just re-visited the Inkwell two weeks ago after a looooong absence. And discovered that it is no longer a good idea for me to eat a grilled cheese and fries at 1:30 in the morning. Oh, well. Still a great place! Everyone got really young, though. Mon Jul 20 14:15:59 -0700 2009 4873808 13722 small h 1 4872724 Interesting... being a SW boy, I've never even heard of these until this thread. Green olives sliced and pressed into cream cheese on bread - is that the gist of it? Regular 'ol jarred green olives? I should try this - I love olives. I love cream cheese. I love bread. Any additions (besides walnuts - can't stand 'em)? Thanks, AzD Sun Jul 19 19:09:10 -0700 2009 4864153 180790 ArizonaDave 2 4872880 I recommend starting with the pure experience. And after you are addicted, start the add-ins. Personally, I have never added anything to this sandwich beyond the basic three ingredients. Sun Jul 19 20:25:36 -0700 2009 4872724 59258 smtucker 2 4873261 pimento-stuffed green olives and cream cheese. Mon Jul 20 04:46:52 -0700 2009 4872724 105717 alkapal 2 4873634 Most people probably use squishy white bread, but I heartily recommend a nice rye. As alkapal and smtucker say, three ingredients: bread, cream cheese, green olives -- with pimento if possible. I always went heavy on the olives, but don't overdo it on your first try. Mon Jul 20 07:45:17 -0700 2009 4872724 12829 Bob W 2 4877233 Thanks everyone - looking forward to trying this on rye. AzD Tue Jul 21 09:17:12 -0700 2009 4872724 180790 ArizonaDave 1 4873116 Nicholson Baker's first (and to my mind still best) novel, THE MEZZANINE, is set in Boston, and its main character has a long and hilarious rumination on the olive and cream cheese sandwich, especially those found pre-packaged in delis. As I recall, he mostly wonders what the inventor of the combination discarded before he hit on the green olive and cream cheese combo. Sun Jul 19 22:40:10 -0700 2009 4864153 17548 BarmyFotheringayPhipps 1 4874234 Bernie's deli in Fairfax, VA, serves olives and cream cheese on pumpernickel. Mon Jul 20 10:43:59 -0700 2009 4864153 12752 MsDiPesto 1 4874395 My mom made olive and cream cheese appetizers - she used the party rye. Grew up in the SW Suburbs of Chicago. Just talked to my husband - he grew up in the NW Suburbs - he's never heard of them. Mon Jul 20 11:28:22 -0700 2009 4864153 29072 Missy2U 2 4874552 LOL party rye. Now there's a blast from the past. Mon Jul 20 12:05:09 -0700 2009 4874395 12829 Bob W 1 4875155 It seems every bagel store in Brooklyn offers an olive cream cheese spread. I like it on either an everything or garlic bagel. Mon Jul 20 14:52:12 -0700 2009 4864153 11701 MrsT 1 4875823 Olives and cream cheese is a magical combination. My mom used to get roast beef/cream cheese/black olive/yellow mustard/sprouts in a pita from a shop in Belmont Shores in the early eighties, 25 years later, it's my favorite. I also like to stuff large black olives with cream cheese, it makes a great snack or app for holidays. Cream cheese and green olives sounds divine. If I make a sandwich, what kind of bread should I use? And can I put yellow mustard on it, or is that sacrelidge? Mon Jul 20 18:44:52 -0700 2009 4864153 212582 schrutefarms 2 4876469 good pumpernickel i'd say is the best for the spread. make sure you use the "salad" olives (green olives with pimentos) -- they're olive pieces instead of whole, and are cheaper to buy. but i'd even eat the olive spread on wonderbread, too, although it would stick to the roof of my mouth (i'd suffer through...). as i mentioned upthread, add some rare roast beef and grill it, and you've got *my* fave sandwich. Tue Jul 21 04:04:43 -0700 2009 4875823 105717 alkapal 3 4892188 OMG - Roast beef and c/c+o -- grilled! Yowza -- that sounds really yummy! Sun Jul 26 15:21:43 -0700 2009 4876469 252906 Divalicias 4 4893132 try it ...you'll like it!!! (don't overdo the olives, or it'll be too salty). get a really *good* pumpernickel, pref. from a bakery -- with a good rye component, and a firm texture -- but not too malty or too dark and sweet. finally, don't skimp on the cream cheese ;-)). Mon Jul 27 04:04:13 -0700 2009 4892188 105717 alkapal 5 4893420 There was a gourmet store in The Garage in Harvard Square (they had another location in Cambridge too; I can never remember the name) that made amazing roast beef and boursin sandwiches on baguette. I suspect a few green olives would be a nice added touch. Mon Jul 27 07:03:48 -0700 2009 4893132 12829 Bob W 6 4893443 Formaggio? Mon Jul 27 07:12:29 -0700 2009 4893420 14386 BobB 7 4894152 Yes! The other location is/was on Huron Ave. I could always remember Huron Ave but never the name of the place. I loved those sandwiches (back when I could eat a roast beef/boursin sandwich with impunity). Thanks BobB! Mon Jul 27 10:38:33 -0700 2009 4893443 12829 Bob W 6 4893500 aaaaaahhhhhh, boursin! heavenly! (ps, i let "alouette" fool me once. if it fools me twice, shame on me!). Mon Jul 27 07:27:13 -0700 2009 4893420 105717 alkapal 2 4877361 YES -- on pumpernickel. Also great with thinly sliced deli ham! I mentioned this upthread, too, but it deserves a double mention :-) Tue Jul 21 09:55:34 -0700 2009 4875823 56490 foxy fairy 3 4882134 Standard in my house in NJ is the sixties. Mom bought these cans of finely diced olives, but I haven't seen them in a supermarket in years. Both black and green. Wed Jul 22 15:53:46 -0700 2009 4877361 1090450 johnlockedema 1 4886368 I was raised in western Virginia (yes, I'm a hillbilly!) and grew up on the stuff. My mom chopped up green olives and stirred 'em into room temp cream cheese. Many was the day I got them in my lunch sack. Fri Jul 24 04:28:14 -0700 2009 4864153 225400 judimose 1 4886441 Now extinct Nashville sandwich shops like Candyland and Vandyland always had cream cheese and olive sandwiches on the menu. My 92 year old great-aunt still loves them. Fri Jul 24 05:21:19 -0700 2009 4864153 286073 lostinnashville 1 4886588 Thanks for reminding me of this old fashioned deliciousness. I have just revisited good old home-made pimento cheese sandwiches and will now introduce my grandchildren to this treat (made with green olives w/pimentos please). I am also thinking about (for our more sophisticated palates) trying this with a green olive tapenade or olivada mixed with the cream cheese. In theory it sounds good to me...perhaps as a spread for crackers...may be too strong for a sandwich? A good project for today. Fri Jul 24 06:31:14 -0700 2009 4864153 40905 saycheez 2 4886742 ""green olive tapenade or olivada mixed with the cream cheese"" oh yeah!!! i'd love it on pepper water crackers! (i'm wondering if a little nibble of smoked trout on that would be overload). Fri Jul 24 07:22:50 -0700 2009 4886588 105717 alkapal 3 4886808 I think the smoked trout would be perfect! Makes me salivate just thinking about it! Fri Jul 24 07:40:09 -0700 2009 4886742 233294 cuccubear 4 4886915 Me too! What a great idea! I'm going to have to pick up the ingredients today. Fri Jul 24 08:06:37 -0700 2009 4886808 14386 BobB 1 4886677 My favorite is a THICK (must be enough cream cheese that you can leave teeth marks in each bite :) slab of cream cheese on a kaiser roll, with coarsely chopped big green olives. My local delis (Cleveland OH) all have them on the menu. Fri Jul 24 07:02:56 -0700 2009 4864153 51555 muzzomine 1 4886680 My family used to get cream cheese and chopped olives at a sandwich shop in Princeton, NJ, growing up in the 50's - 60's. Also tuna with chopped olives, or tuna, cream cheese, & chopped olives if we were extra hungry. Fri Jul 24 07:05:55 -0700 2009 4864153 207661 debchap 2 4887202 I still make tuna with cream cheese and chopped olives. I add grated carrots, chopped waterchestnuts and worchestershire. Its wonderful. Fri Jul 24 09:20:56 -0700 2009 4886680 109905 laliz 1 4887506 I grew up in Virginia with my grandmother making them for me. She grew up in Michigan and lived in New York and Pennsylvania before coming to Virginia in the 60's. Yum! Had forgotten about them. Fri Jul 24 10:55:51 -0700 2009 4864153 255587 aquapacata 1 4888017 LOVE sliced green olives mixed in with cream cheese! My local breakfast/lunch spot has this in the display case, along with a gazillion other iterations of cream cheese to schmear on your bagel of choice. (Okay, well maybe that's hyperbole - not really a gazilllion - more like 9 kinds.) Even more than just sliced olives and cream cheese, I go a little crazy when bits of crisply-cooked bacon are crumbled into it. Pack some o' that into a sandwich on white toast or date-nut bread - oh boy! Fri Jul 24 13:26:41 -0700 2009 4864153 10787 Deenso 1 4888079 They are popular in North Carolina among oldtimers. Fri Jul 24 13:49:42 -0700 2009 4864153 180236 jimingso 1 4888221 Back home in Marshall, Illinois in '55, my mom had read about these somewhere and brought a platter of them to my 8th Grade graduation party. I think I had one and she had one and a couple of other people got brave as well, and then I had'em for lunch for a week. I thought they were swell, but Adventurous Eating was not real big around there in those days. Fri Jul 24 14:43:40 -0700 2009 4864153 11478 Will Owen 1 4888251 I grew up in the Bronx, and Westchester County, NY and in the 60's my mom used to cut them into triangles and put them in my lunch box at least once a week. YUM! Only thing is I hated the pimento and always had take it out of the olive first! Fri Jul 24 14:56:30 -0700 2009 4864153 280620 MonSheri24 1 4888966 Illinois, 1940's, cream cheese with black olives and chopped pecans. Best on whole-wheat bread. But, speaking of olives, in Upstate New York, 1940's, the birthday party sandwich of choice was egg-and-olive (chopped hard-boiled eggs, chopped or sliced pimiento-stuffed green olives, and mayonnaise). Somehow I have dropped the first from my repertory (seems too rich now) but have kept the second---put plenty of lettuce on the sandwich. Fri Jul 24 21:07:51 -0700 2009 4864153 15521 Querencia 1 4889548 In the 60s/70s, Mom made olive nut tea sandwiches by mixing softened cream cheese, chopped pecans, and chopped pimiento-stuffed green olives and spreading it on white bread with the crusts removed. I have used low-fat and no-fat cream cheese with fine results. I pulse the olives and pecans in the food processor and add cream cheese until it's the desired taste/saltiness and consistency. I've also served it as a spread with crudités and crackers. Beth, Lexington KY Sat Jul 25 08:26:44 -0700 2009 4864153 322602 bethmmahoney 1 4891194 I ate them as a kid in Pennsylvania (outside Philly). My Dad introduced them to me - and he was from Baltimore. But I always thought it was a quirky thing that he came up with. Didn't know it a legit sandwich. My friend and I used to add salami when it was in the fridge. Yum. Sun Jul 26 06:58:04 -0700 2009 4864153 242592 FoodLoverInChs 2 4892024 Salami and cream cheese-another amazing combo. Sun Jul 26 14:02:15 -0700 2009 4891194 212582 schrutefarms 3 4894366 We did a '50s-theme cocktail party once and got a lot of appetizers from James Beard's party-foods book from that era. One of the big faves was salami and cream cheese cornucopias - you cut each salami slice (use the small ones!) from the center out, then form it into a cone and fill that with cream cheese. Mon Jul 27 11:39:02 -0700 2009 4892024 11478 Will Owen 4 4894533 I remember those, or at least something very similar. That was a cocktail party staple at our house when I was a kid. Mon Jul 27 12:25:19 -0700 2009 4894366 233294 cuccubear 4 4894712 We used to have cream cheese/salami roll ups at Thanksgiving-I still get a craving. They sound a lot like the cornucopias, just not cut. Last Christmas, I put a tiny pickle spear in some-it was a nice touch. Maybe a cornichon would work well. Mon Jul 27 13:12:59 -0700 2009 4894366 212582 schrutefarms 1 4894897 Can we admit that mixing anything with cream cheese is good??? Cream cheese and pineapple anyone? Mon Jul 27 14:07:32 -0700 2009 4864153 41726 Sam at Novas 2 4895190 Haven't tried it with pineapple yet, but Sam, I'm with you. I can't think of much that wouldn't taste good with some cream cheese! Mon Jul 27 15:41:59 -0700 2009 4894897 127625 fern 2 4896089 Cream cheese and pineapple? I just joined a gym. Please don't give me yet another cream cheese combo that I'm going to want to eat all the time. (PS-cream cheese and salsa rules) Mon Jul 27 23:11:52 -0700 2009 4894897 212582 schrutefarms 3 4921511 My husband is from Baltimore and he is a CCandO addict. He says the classic is as follows: Lightly toasted Arnold's white bread, cream cheese and thinly sliced green olives. That's the story and he's sticking to ti. Wed Aug 05 19:54:26 -0700 2009 4896089 207515 jessicaharper 1 4951273 My daughter took an olive and cream cheese sandwich on white bread when she started 3rd grade in 1987. We are from PA and she wanted them because her school buds were eating them. She loved them Sun Aug 16 16:05:28 -0700 2009 4864153 180068 Smileelisa