Ingredients

1 large carrot

2 small onions

2 green peppers

3 dill pickles

3 hard-boiled eggs

1 jar pimientos

bread, crusts removed

Directions

1. In a food processor, process carrot and onion; remove and squeeze dry; set aside.
2. Process peppers and pickles to same size and texture as carrots and onions; remove, squeeze dry and add to carrot mixture.
3. Process eggs to same size as vegetables; add to mixture.
4. Dice pimentos and add to mixture.
5. Stir in mayonnaise to desired smoothness and add salt and pepper to taste; chill at least 30 minutes.
6. 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.

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