|Canned chicken spread||10 Ounce (Two 5 Ounce)|
|Finely chopped pimiento||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|White sandwich bread loaf||1 , unsliced|
|Butter/Margarine||1 Tablespoon, softened|
Combine chicken spread, pimiento, mustard, and curry.
Trim crusts from bread.
Cut bread in nine length wise slices about 1/4 inch thick.
Spread each long slice with butter and 2 tablespoons chicken mixture.
Roll up jelly-roll fashion, starting at short side.
Seal with softened butter.
Wrap in foil and chill.