- 1 cup Hellmann's or Best Foods Real Mayonnaise
- 12 ounces luncheon meat (cubed)
- 2 dill pickles (chopped)
- 1/4 cup pimientos (chopped)
- 24 slices white bread
- Process all ingredients except bread in food processor or blender until smooth. Refrigerate 3 to 24 hours.
- Evenly spread meat mixture on 12 bread slices, then top with remaining 12 slices. Cut diagonally into quarters. Cover with damp towel or plastic wrap until ready to serve.