• slender sourdough French bread
• butter
• hard-boiled eggs
• long strips of pimiento pepper
• marinated mushrooms
• salt and pepper (optional) to taste
1. Cut thin slices from a long, slender loaf of sourdough French bread, and butter them generously. Peel some hard-boiled eggs and carefully slice them about ¼-inch thick. Cut a large, peeled and seeded pimiento pepper into long ¼-inch strips.
2. Using only the larger slices that include part of the yolk, put 1 slice of egg in the center of each piece of bread. Wrap a strip of pimiento around the outside of the egg slice. Place a small marinated or pickled mushroom cap on top of the egg slice and secure it with a toothpick if necessary.
3. Salt the sandwiches lightly and dust them with a little black pepper if desired.
