*  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
 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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