Ingredients for 12 sandwiches
¼ cup chopped pimientos
1 can (12 oz.) luncheon meat, cubed
1 cup mayonnaise
2 dill pickles, chopped (about 1 cup)
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.