Lost Dishes: The Parkmoor - Philadelphia Cream Cheese-Olive

The Parkmoor: Philadelphia Cream Cheese-Olive

Early on, Parkmoor management provided employees with a recipe manual to ensure uniformity at their restaurants. Many of these recipes were rather basic, but they documented the exact ingredients and the proper way to assemble any item served at the restaurants.

Parkmoor's Philadelphia Cream Cheese-Olive sandwich cost 22 cents on a 1940s menu.


Add chopped olives on cream cheese	Philadelphia Cream Cheese-Olive

Philadelphia Cream Cheese-Olive

Source: The Parkmoor Recipe Manual

Yield: 1 sandwich

Ingredients

2 slices toasted bread
1 1/2 oz Philadelphia cream cheese
3/4 oz chopped olives
1 spoon mayonnaise (1/2 oz)

Preparation

Place 2 pieces white bread in toaster.

When properly toasted, spread Philadelphia cream cheese on one slice of toast. Add 3/4 ounce chopped olives on top of cream cheese. Add one spoon mayonnaise. Place other piece of toast on top on sandwich. Cut diagonally.

Serve on a 7 inch brown plate in dining room. For outside service do not cut. During winter months wrap in foil. During summer months serve in a sandwich bag.