Chicken, Pecan and Cucumber Finger Sandwiches recipe

1 1/2 cups cooked, diced chicken breast (from a deli roasted chicken is good)
2 hard-boiled eggs
1 cup mayonnaise (do not substitute)
1/2 cup onion, finely chopped
4 tablespoons pecans, finely chopped
Salt and pepper, to your taste
McCormick’s Montreal Chicken seasoning, to your taste
1 loaf party rye bread, or any bread of your choice, with crusts removed
Softened butter
2 cucumbers, peeled and thinly sliced
Pecan halves

Mix first 5 ingredients and add seasonings to your taste; chill mixture several hours.

When ready to serve, butter bread very lightly on one side; top with a few slices of cucumbers, then the chicken mixture. Top each little open-faced sandwich with a pecan half. Serve immediately.