Poinsettia Sandwich "Cake"

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      Poinsettia Sandwich “Cake”
      Trim all crust off top and bottom of 1 round white loaf of bread. Slice loaf in 3 circles 1 inch in width. Spread each circle with soft butter. Spread bottom slice with ham filling; top with slice of bread and cover with egg filling. Top with third slice, with buttered side nest to egg filling. Chill several hours wrapped in clear plastic wrap.
      Ham Filling:
      • 2 cups chopped cooked ham
      • 1/3 cup pickle relish
      • 1/4 cup chopped celery
      Mix well.

      Egg Filling:
      • 5 hard-cooked eggs. well chopped
      • 1/3 cup chopped stuffed olives
      • 1/3 cup mayonnaise
      • 1 1/2 tsp prepared mustard
      • 1 tsp grated onion
      • salt and pepper to taste
      Mix well.
      • 16 oz cream cheese
      • 1/3 cup light cream
      Beat until smooth and fluffy. Spread on sides and top of loaf. Trim top with a poinsettia cut from pimiento. Use sifted hard-cooked egg yolks for center of poinsettia.
      Serves 10

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