Makes: 6 servings
12 slices of your favorite Love’s bread
One 8-ounce package cream cheese, softened
1/2 cup finely chopped celery, about 1 stalk
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning (substitute with cayenne or paprika)
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
Forty 1/8-inch-thick plum tomato slices, (4 to 5 medium-size plum tomatoes)
2 cups loosely packed baby arugula
1. Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste, and lemon zest in a medium bowl until well blended.
2. Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion.
3. Place the bread slices on a work surface and spread about 2 tablespoons of the cream cheese mixture on each slice. Top each with 4 tomato slices in a single layer and add a few arugula leaves.
4. Cut each sandwich into 4 triangular tea sandwiches.