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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Olive Tea Sandwiches Recipe

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This recipe for Olive Tea Sandwiches is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 mayonnaise
36 thin white bread slices
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
These are very good. This recipe makes a LOT of sandwiches - you may want to make just half recipe if serving other items. I used Pepperidge Farm Very Thin White Bread Slices.

 

 

 

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