1 French bread 1 1/3 lb soft processed cheese 5 tbsp cream, low fat 10 black olives, without stones 2 pickled cucumbers 1 red sweet pepper 1 bunch of dill greens 3 tbsp capers 1/4 tsp black pepper, ground 1/4 tsp red pepper, ground salt | Directions: Beat up cheese with cream until creamy mass, add chopped cucumber, dill weed and sweet pepper, capers, salt and red ground pepper. Stir up well.
Halve the French bread lengthwise. Fill the bread halves with the prepared mass tightly, on one bread halve put the olives along the center, then cover with the second halve and press well. Wrap the sandwich in food film and refrigerate for at least 1 hour. Slice across before serving and arrange the slices on a platter. |
