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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 1/4 lb. Jarlsberg or Swiss cheese, finely shredded (1 c.)
- 1/2 (6 oz.) can (drained weight) pitted ripe olives, drained and finely chopped
- 1 (2 oz.) jar chopped pimentos, drained
- 1/4 c. mayonnaise
- 16 very thin slices white bread
- butter or margarine, softened
Method
- About 1 hour before serving or early in the day, in a medium bowl, mix the first 4 ingredients.
- Trim crusts from bread slices. (Save crusts to use for bread crumbs another day.)
- Lightly spread 1 side of each bread slice with butter or margarine. Spread filling on 8 buttered bread slices; top with remaining bread slices, butter side down.
- Cut each sandwich diagonally into quarters.
- Line a 15 1/2 x 10 1/2-inch jelly roll pan with damp paper towels.
- Place tea sandwiches in jelly roll pan. Cover with damp paper towels to keep bread from drying out.
- Cover pan with plastic wrap and refrigerate until ready to serve.
- Makes 32 tea sandwiches.
- Contains about 60 calories each.
