Savory Sandwich Loaf
|Chopped cooked ham||1 Cup (16 tbs) (Finely Chopped)|
|Dill pickle||1 Small, minced|
|Dry mustard||1 Teaspoon|
|Minced onion||2 Tablespoon (Red / Green)|
|Mayonnaise||1 Tablespoon (Red / Green)|
|Hard-cooked eggs||2 (Finely Chopped)|
|Chopped pimiento||2 Tablespoon|
|Hot pepper sauce||3 Drop|
|White bread loaf||1 Pound (Unsliced, Firm Type)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Drained horseradish||2 Teaspoon (Well Drained)|
|Chopped parsley||1 Tablespoon|
|Watercress/Salad green||1 Cup (16 tbs)|
Combine first 3 ingredients with 1 tablespoon onion and enough mayonnaise to make of spreading consistency.
Peel and halve cucumber.
Remove seed and chop cucumber fine.
Season with salt and pepper and let stand 15 to 20 minutes.
Then squeeze out excess liquid.
Combine cucumber and remaining 1 tablespoon onion.
Mix eggs, pimiento and hot pepper sauce with mayonnaise to bind.
Season with salt to taste.
Trim crusts from bread; cut loaf in 8 lengthwise slices about 1/2 inch thick.
Arrange 2 slices next to each other on 14-inch-long platter, board or foil-lined cardboard.
Spread with ham mixture.
Cover with 2 more slices of bread and spread with cucumber mixture.
Top with 2 more slices.
Then spread with egg mixture and cover with 2 remaining bread slices.
Press slices down gently, cover tightly with plastic wrap or waxed paper and chill several hours.
Mix sour cream with horseradish and use mixture to frost loaf completely.
Sprinkle with paprika and parsley.
Garnish with watercress; serve in 1-inch slices to be eaten with knife and fork.