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Trim crusts from bread. Cut into four *lengthwise* slices. Butter
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each slice. Mix the pimiento cheese together with 2 TBSP of the
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cream. In another bowl, mix together the eggs, bell pepper and 2 TBSP
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of the mayonnaise. In yet another bowl, cream together the cream
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cheese and the remaining cream.
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On the first slice of bread, spread the pimiento cheese mixture; on
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the second slice, spread the hard boiled egg mixture; on the third
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slice, place the slices of tomato spread with the remaining
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mayonnaise. Top with last slice of bread. Spread top and sides of
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loaf with cream cheese mixture. Cover with plastic wrap and
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refrigerate for at least 2 hours. Garnish loaf with radish roses and
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watercress sprigs. Cut into thick slices and serve.
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Variation: To make Ribbon Sandwich Loaves, follow above directions,
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except that alternate slices of white bread and whole wheat bread
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should be used.
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Formatted by: Sherry Pinamonti Source: Fashionable Food by Sylvia
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Luvgren
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From: Fiddlestyx
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