Beehive Buffet Sandwich
|Rye bread loaf||1 Pound|
|Cucumber cheese||2 Ounce|
|Butter cress||2 Ounce|
1 Slice top crust from a round 1-pound loaf rye bread, forming a lid; halve loaf, top to bottom. With cut side down, slice 1 half lengthwise into 10 thin slices; repeat with second half, keeping all slices in order for restacking.
2 Make cucumber-cheese sandwiches with half the sliced loaf, butter-cress sandwiches with other half.
3 Restack sandwiches to re-form loaf; top with cut-off crust; wrap in foil or plastic food wrap; chill several hours or overnight.
4 Before serving, remove crust lid and carefully cut each half into quarters to make thin wedge-shape sandwiches; cut a slit in lid.
5 Make a "bouquet" of carrot sticks, radishes, and parsley; insert in slit and place atop loaf.