Ingredients:
1 (7.5-ounce) jar pimiento-stuffed olives, drained and chopped
1/2 small onion, diced
2 hard-cooked eggs, chopped
1 cup toasted pecans, chopped
1 cup reduced-fat mayonnaise
36 thin white bread slices
Method:
Makes 18 sandwiches
Preparation: 40 minutes
Chill: 1 hour
Stir together first 5 ingredients.
Cover and chill 1 hour.
Spread olive mixture on one side of 18 bread slices.
Top with remaining bread slices.
Trim crusts from sandwiches.
Cut each into triangles, or cut with decorative cookie cutters.
-eat&enjoy-
*guest post by The Book On The Hill
Recipe from Victorian Recipes
Picture Victorianized by Charlotte - Original from Examiner.com
