EGGCELLENT FINGER SANDWICHES
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1/4 cup tartar sauce
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16 slices swirled rye and pumpernickel bread
2 tablespoons butter, softened
16 slices pimiento-stuffed olives, optional
In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes.
Using a 2 1/2-inch bell-shaped cookie cutter (or other shape), cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down.
If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving.
Yield: 16 sandwiches.
Country Woman Christmas Annual 2007