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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Stir together first 5 ingredients. Cover and chill 1 hour.
2. 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.
3. Note: For testing purposes only, we used Pepperidge Farm Very Thin White Bread Slices.
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