Mouthwatering flavor and festive color come from the ribbons of filling in these appetizer sandwiches. Egg salad and an olive-nut blend pair beautifully in these delicate teatime treats.
In a small bowl, combine the eggs, 3 tablespoons mayonnaise, green onion, sugar, and salt and pepper to taste. Cover and chill while preparing other filling.
In a small bowl, beat the 1/4 cup mayonnaise or the salad dressing and the cream cheese together until combined. Add the chopped olives and the chopped nuts; stir gently until just combined.
To assemble, butter one side of each slice of bread. On a cutting board, lay 2 slices of white bread and 1 slice of whole-wheat bread.
Spread the egg filling on each. Top the two filled white bread slices with a whole-wheat slice and the filled whole-wheat slice with a white slice. Spread with olive-nut filling. Top with the remaining bread slices, white on whole-wheat-filled and whole-wheat on white-filled.
Cut each stack diagonally into 2 to 4 triangles. Cover and chill the sandwiches for up to 4 hours. Garnish with pepper star cutouts and stuffed olives speared on wooden toothpicks, if you like.