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

Cooking Instructions

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.
 

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