SNAPPY HAM SANDWICHES

2 cans (2 1/4 oz. each) deviled ham
2 lg. English muffins, cut in halves
1 (3 oz.) pkg. cream cheese
1/4 c. finely chopped onion
1/4 c. chopped stuffed olives
4 thin tomato slices
Mayonnaise

Toast cut side of each muffin in broiler. Combine cream cheese, onion and olives. Spread mixture on toasted side of each muffin half. Spread deviled ham over cream cheese mixture. Top each sandwich with a tomato slice. Spread tomato slice lightly with mayonnaise. Place under broiler until heated through. (4 sandwiches.)

MEAT AND SLAW TAILGATE SANDWICH

1 1/2 lbs. savory cabbage, about 4 c.
finely shredded
3/4 c. + 2 tbsp. mayonnaise
1 tbsp. Dijon
Salt & pepper
2 tomatoes
1 lg. round loaf crusty bread
1/2 lb. sliced ham
1/4 lb. sliced salami

Shred cabbage. Combine with 3/4 cup mayonnaise, the mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slice tomatoes. Cut bread in two horizontally about 1" from the bottom. Pull out soft bread leaving top and bottom crust and a 1" rim around the circumference. Spread bottom of bread with remaining 2 tablespoons mayonnaise. Cover with ham, salami and tomato slices. Pile coleslaw over tomatoes and cover with top of bread. Cut into 12 wedges to serve.

WEST POINT SANDWICH

Ready to bake rolls in aluminum pan
6 oz. pkg. slices Swiss cheese
8-9 oz. pkg. thin sliced ham
1 stick margarine
2 tbsp. grated onion
3 tbsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds

Turn rolls out of pan but do not separate. Slice through middle of rolls and set top aside. Mix all ingredients except ham and Swiss cheese. Spread on top and bottom of bread. Arrange ham and cheese on bottom half. Replace top half. Put back in pan and cover with foil. Bake at 350 degrees for 30 minutes. Serve hot.