|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.