Genoa Salami with Manzanilla Olive Cream Cheese Tea Sandwiches

1/4 cup finely chopped manzanilla olives (about 12 to 15 olives)
1/2 cup cream cheese, at room temperature
10 slices very thin white bread (Pepperidge Farm is best)
1/4 pound thinly sliced Genoa salami

Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.