32 slices cocktail rye bread
1 pkg. Swiss cheese, sliced
1 c. mayonnaise
1/2 c. onion, chopped
1/4 c. parsley, snipped
1/4 c. bacon bits (optional)
1/4 c. black olives, chopped (optional per Laurie Moore)

Toast bread. Combine mayonnaise, onion and parsley. Spread on toast. Cut Swiss cheese slices to fit toast. Place on top, covering mayonnaise mixture. Broil 4" from heat until cheese is puffy and golden (about 3 minutes). Serve hot.