Cuban recipe

Cuban Green Olive and Cream Cheese Spread Finger Sandwiches

Name: Cuban Green Olive and Cream Cheese Spread Finger Sandwiches
Prep time: 15 min
Total time: 30 min
Ingredients: 160 g pitted green olives, well drained (not anchovy-stuffed); 180 g plain cream cheese; 40 g mayonnaise; 30 g drained red pimiento; 1 teaspoon lemon juice (5 ml); 1 pinch of black pepper; 24 very small round Cuban rolls

Small, soft round rolls filled with a fresh green olive and cream cheese spread. Ideal for birthdays and parties.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation15 min
Total time30 min
Servings24 finger sandwiches
DifficultyEasy

Small finger sandwiches are the kings of birthday parties in Cuba: soft, white, round little rolls filled with a smooth spread, spread thinly on each one and served cold on a tray.

This version uses a savory green olive and cream cheese spread, with a touch of mayonnaise and little red flecks of pimiento. It needs no cooking and comes together in a moment, so it is perfect to have ready before the guests arrive.

Ingredients

Check off the ingredients you have.

For the spread

For assembly

24 very small round Cuban rolls

Method

Drain and dry the pitted green olives and the pimiento very well. Check the olives and remove any pit if one is left.
AI-generated image.CiberCuba
Process the olives until very finely chopped; don't leave them in slices.
AI-generated image.CiberCuba
Add the cream cheese, mayonnaise and lemon juice and process until you have a creamy, thick spread, a light olive green with small flecks. Stir in the finely minced pimiento and the pepper. If it turns out too salty, add a little more cream cheese; don't add salt.
AI-generated image.CiberCuba
Cover the spread and refrigerate it for 15 minutes.
Cut the soft rolls horizontally, without toasting them, spread a thin layer of the spread on each one, close them and serve cold on a tray.
AI-generated image.CiberCuba

Tips and variations

Salt: the olives already add plenty of salt, so don't add more without tasting. If the spread turns out too salty, stir in a little more cream cheese, keeping in mind that this changes the stated quantities.

Texture: dry the olives and the pimiento well so the spread stays thick and doesn't release liquid into the bread. Chop the olives very finely, with no slices left.

Bread: use very small round rolls (5-7 cm), soft and untoasted. Cut them horizontally and spread a thin layer of the spread.

Food safety and storage: keep the spread covered in the refrigerator at 4 °C or below and assemble the sandwiches shortly before serving. Don't leave them out of the refrigerator for more than 2 hours (1 hour if it is hotter than 32 °C).

Allergens: contains dairy and egg (from the mayonnaise) and gluten (from the bread).