1/4 cup yogurt
1/2 cup ricotta cheese
25 olives (better if half black, half green)
3 tbsp. red bell peppers, finely chopped
1 tbsp. dried oregano flakes
2 tbsp. olive oil
salt and pepper to taste.
8 slices of whole wheat bread or equivalent slices of rye bread
optional: appropriate garnish such as pickles, basil leaves or etc.

Begin by deseeding and chopping the olives. Combine them with all the other ingredients, adjust salt and pepper and spread the mix over 4 sandwich bread slices, covering them with the other 4. If you use rye bread, you will need more slices as they are normally smaller.

Cut each sandwich in 4 wedges and serve at ambient temperature. You may garnish each wedge with such fancies as pickles, maraschino cherries (halved), basil leaves, etc. Better if eaten along with a good cold glass of Chardonnay white wine.

Submitted by: Cintia and Luis De Santis-Venezuela