Big Sandwich Recipe
Trim crusts from unsliced white or wheat bread. Cut loaf into four lengthwise slices, spread one side of each slice with softened butter.
–FIRST SLICE TOPPING–
- 1 hard cooked egg, chopped
- 7 oz. can chopped shrimp
- 14 c. chopped celery
- 2 tsp. lemon juice Dash salt & pepper
- 14 c. mayonnaise
Mix well. Spread on top of first slice of bread.
–SECOND SLICE TOPPING–
- 3 oz. pkg. cream cheese
- 1 c. finely chopped pecans
- 9 oz. can well drained crushed pineapple
Mix well. Spread on top of second slice of bread.
–THIRD SLICE TOPPING–
- 8 slices crisp bacon, crumbled
- 1 c. finely chopped, cooked chicken
- 14 c. mayonnaise
- 1 tbsp. chopped pimiento
Dash salt & pepper Mix well. Spread on top of third slice of bread. Top with remaining slice and coat top and sides with the following frosting.
–FROSTING–
- 2 (8 oz.) pkgs. softened cream cheese
- 12 c. half & half Food coloring
- Paper thin slices of cucumber
Mix cream cheese and half and half. Add food coloring to mixture (a delicate green). Garnish top with paper thin slices of cucumber overlapping the length of the loaf. Chill in refrigerator two or three hours. Serves 12 to 14.
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