RUSSIAN SANDWICH RECIPE

1 slice rye bread
1 slice baked ham
1 slice Swiss/Provolone cheese
1 slice white turkey; optional
3 slices tomatoes

On each individual plate, build each sandwich in above order. Pour dressing over each sandwich; sprinkle bacon bits; garnish with wedges of hard boiled eggs, carrot strips, olives, or lettuce.

DRESSING:
1 bottle Heinz chili sauce
10 oz. Heinz pickle relish
1 pt. mayonnaise

Mix all together well and pour over open face sandwiches. May be stored in refrigerator for future use.

CELEBRATION PICNIC SANDWICH

1 1/2 lb. round French bread
1/4 c. olive oil
2 cloves garlic, minced
3 lg. tomatoes, sliced
1/2 lb. assorted sliced luncheon meat
3 oz. sliced pepperoni or salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke hearts,
drained
2 1/4 oz. sliced black olives, drained
2 to 3 lg. dill pickles, sliced
lengthwise
1 mild red or white onion, sliced

OPTIONAL:
Mayonnaise
2 oz. anchovy fillets, drained

Cut bread in half horizontally. Hollow out the soft bread from top and bottom, leaving 1/2 to 3/4 inch shell. In small bowl combine the olive oil with the garlic. Brush cut surfaces of bread shells with oil. Spread with mayonnaise if desired. To assemble: Layer 1/3 of tomato slices on the bottom bread crust, then top with alternate layers of meats, pepperoni, cheeses, 1/2 the remaining tomatoes, artichoke hearts, olives, pickles, onion and anchovies, if desired. Top with remaining tomatoes and place the top crust on the filling, pressing down firmly. Seal the sandwich tightly in plastic wrap and foil. If made ahead, refrigerate. Just before serving, place the wrapped sandwich on a flat surface and press down firmly on top to flatten it. Unwrap and cut into wedges.