• 2 ounce flat filet of anchovey drained & finely chopped
• 2 piece pimientos finely chopped
• 1/2 cup(s) finely chopped onion
• 1 tablespoon minced parsley
• 1 piece pepper
• 1 tablespoon olive oil
• 3/4 tablespoon red wine vinegar
• 2 piece sandwichbread crusts removed

Mix in a bowl the anchovy, pimiento, onion, parsley & Pepper.
Add olive oil & Vinegar.
Refrigerate.
To serve, spread on the bread & Cut into triangles.