1 (7-oz) jar pimento stuffed olives, drained (reserve 14 whole olives and 1 tablespoon olive juice)
14 slices wheat sandwich bread, crusts trimmed
Slice olives in half. Combine in a large bowl chopped eggs, cheese, sliced olives and olive juice. Mix completely. Cut each slice of bread in half. Spread 1/4 cup of filling on 7 bread slices and top with remaining slices. Insert toothpick in top of each sandwich with whole pimento-stuffed olive. Yield: 14 party sandwiches.
**May make breakfast or lunch sandwiches by leaving the crusts on bread slices and adding thinly sliced ham or crisp cooked bacon.