Cheese-And-Olive Tea Sandwiches - cooking recipe

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

Preparation

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.