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
1/4 c. chopped celery
2 tsp. lemon juice
Dash salt & pepper
1/4 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
1/4 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
1/2 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.

HOE DOWN SANDWICHES

4 hard-cooked eggs, chopped
3/4 c. ham, chopped
16 whole wheat bread slices
16 cheese slices
1/4 c. celery, chopped
1/4 c. dill pickle, chopped
Salad dressing
Margarine

Combine eggs, ham, celery, pickle and enough salad dressing to moisten. Mix lightly. For each sandwich, cover slice of bread with cheese, egg mixture and second slice of cheese and second slice of bread. Spread bread with margarine. Place sandwich on cookie sheet. Broil on each side until golden brown and cheese melts. Makes 8 sandwiches.