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
I'm wary of the pecans, but otherwise that recipe sounds delicious!
ReplyDelete3 Olive Sandwiches for me, please! :P
ReplyDeletewow...interesting. I think I may have to pass on this one but thank you anyways :)
ReplyDeleteAhh...can I call for cucumber sandwhichs? I'm allergic to olives...and pecans...and don't generally eat onions...or mayo...::sigh:: I'm sorry I'm such a picky eater.
ReplyDeleteLexie is always yelling at me for this!
~Noni
hmmm yummy
ReplyDeleteI can't say that sounds yummy... sounds odd if I'm being honest.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMy stupid computer is driving me nuts!!!
ReplyDeleteAnyway, I love olives & pimentos & pecans. I'd have to cut the onions by half (I like onions, they don't like ME lol)but these would make a great treat when my daughter and I do our 'mom & daughter' nights.
Another old fashioned 'fancy' sandwich I'd like to make sometime is watercress on bread & butter :)
Odd? Does that word mean yummy?
ReplyDelete;)