Ingredients:
1 large carrots
2 small onions
2 green peppers
3 dill pickles
3 hard-boiled eggs
1 jar pimientos
bread, crusts removed
Directions:
In a food processor, process carrot and onion; remove and squeeze dry; set aside.
Process peppers and pickles to same size and texture as carrots and onions; remove, squeeze dry and add to carrot mixture.
Process eggs to same size as vegetables; add to mixture.
Dice pimentos and add to mixture.
Stir in mayonnaise to desired smoothness and add salt and pepper to taste; chill at least 30 minutes.
Spread filling on bread slices; cut open-faced sandwiches twice, diagonally; place in single layers in plastic container with airtight lid; separate layers with waxed paper; chill until ready to serve.
Servings: 8-16
Time preparation: 20 min.
Time total: 50 min.