*  Exported from  MasterCook  *

                            Rainbow Sandwiches

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      loaf          pullman white bread* -- cut in 1/4" slices
   1      loaf          pullman dark bread* -- cut in 1/4" slices
     3/4  cup           butter -- softened
   1      recipe        Ham Salad
   1      recipe        Egg Salad
                        ---Ham Salad---
   1 1/2  cups          ground cooked ham
     1/3  cup           minced celery
   2      tablespoons   sweet pickle relish -- drained
     1/4  cup           mayonnaise
   1      tablespoon    minced pimiento
     1/2  teaspoon      ground ginger
     1/2  teaspoon      dried marjoram
                        ---Egg Salad---
   6                    hard cooked eggs -- diced
   1      teaspoon      chopped pimiento
   2      tablespoons   chopped green onions
   2      tablespoons   mayonnaise
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
     1/4  teaspoon      paprika

These sandwiches offer a fast, foolproof way to add panache to your table.
As their name implies, they create a rainbow of colors, textures and tastes.
Results are always magnificent!

*A pullman loaf is a whole, unsliced rectangular loaf.  Slice horizontally
to obtain long, rectangular slices.

Place 2 pullman slices white bread and 1 slice dark bread on a cutting
board.  Lightly butter the breads.

Generously spread the ham mixture on one pullman slice.  Cover with the dark
bread, buttered side down, sandwich-style.

Butter the dark bread slice and spread it with a layer of egg salad.  Cover
with the white bread.  You now have alternating layers of breads and
spreads.  Do not trim the crusts.  Wrap the entire pullman sandwich in foil
and place in the freezer for 1 hour to set filling.  Repeat with remaining
bread.

Remove from freezer, trim the crusts from the bread and cut into finger,
triangular or rectangular shapes.  Arrange on a platter and refrigerate
until serving time.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

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