Ham Sandwich Loaf
|Bread loaf||1 (Uncut)|
|Cooked ham||1⁄2 Pound, chopped|
|Canned pimientos||3 1⁄2 Pound, drained chopped|
|Sweet pickle||1 Cup (16 tbs)|
|Hard boiled eggs||2|
|Cream cheese||1 1⁄2 Cup (24 tbs)|
Remove all crusts from bread; and cut length wise into 4 equally thick slices.
Combine ham and pimientos; add enough mayonnaise to make spreadable paste.
Chop pickle and eggs together; moisten with mayonnaise.
Spread 1 slice of bread with butter, then with half the ham mixture.
Butter both sides of second slice of bread; press over first slice.
Spread with egg mixture.
Butter both sides of third slice of bread; press on top of egg mixture; spread with remaining ham mixture.
Butter bottom of top slice; press into position.
Place reshaped loaf onto serving platter; spread top and sides with thick layer of cream cheese.
If this does not spread easily, soften with a little cream or milk.
Refrigerate 3 to 4 hours; cut through in slices.