long thin loaves of French bread were developed in Paris in the
1930s. This "stick" style bread works well to create
small oval sandwiches. The slices should be just large enough to
hold one round piece of turkey folded in half. Turn the stuffed
olive so the pimento is partially facing upwards and use festive
toothpicks to hold the olives and a piece of baby spinach in
placeómore for color, as there is no taste to baby spinach.
French bread slices
roasted turkey breast slices
spinach leaves, stems cut off
olives with pimientos
Place bread slices on a large party plate.
2. Spread slices
with mayonnaise, then top with folded turkey
They should fit nicely on the bread slice that way.
3. Top each
sandwich with one baby spinach leaf. Skewer the
onto the sandwich with a toothpick.
4. Keep the
sandwiches wrapped with plastic wrap on a tray.
and then uncover the plate just before serving.
1 party plate