|Sandwich bread loaf||2|
|Turkey/Chicken||4 Cup (64 tbs)|
|Hard boiled eggs||8 , sieved|
|Chopped ripe olives||1 Cup (16 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Instant minced onion||1 Tablespoon|
|Sharp cheese||24 Ounce (Four 6 Ounce Packages)|
|Butter/Margarine||1 Cup (16 tbs)|
Cut large rounds from 1/2 slices of bread with large doughnut or cookie cutter.
Butter each slice lightly on both sides.
Mix above filling ingredients well.
Spread filling on bread rounds, top with another slice, spread again with filling and top with another round, making 3 slices to each sandwich and 24 sandwiches in all.
Beat frosting ingredients until creamy and fluffy.
Spread each sandwich with above frosting on both sides and top.
Put on cookie sheet, not touching for at least 24 hours.
When ready to serve, bake in a 350 degree oven for 15 minutes.
These can be made a day or two ahead and make a delightful luncheon with a gelatin salad and some relishes.
If any are left, they can be frozen for a short time.
Leftover bread scraps may be used for dressing, pudding, etc.
Calories 904 Calories from Fat 594
% Daily Value*
Total Fat 69 g106.1%
Saturated Fat 25.4 g127.1%
Trans Fat 0 g
Cholesterol 373.9 mg124.6%
Sodium 1025.7 mg42.7%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.8 g7.3%
Sugars 0.9 g
Protein 41 g81.8%
Vitamin A 28% Vitamin C 0.22%
Calcium 49.2% Iron 20%
*Based on a 2000 Calorie diet