BIG SANDWICH

Trim crusts from unsliced white or wheat bread. Cut loaf into four lengthwise
slices, spread one side of each slice with softened butter.
--FIRST SLICE TOPPING:--
1 hard cooked egg, chopped
7 oz. can chopped shrimp
1/4 c. chopped celery
2 tsp. lemon juice
Dash salt & pepper
1/4 c. mayonnaise
Mix well. Spread on top of first slice of bread.
--SECOND SLICE TOPPING:--
3 oz. pkg. cream cheese
1 c. finely chopped pecans
9 oz. can well drained crushed
pineapple
Mix well. Spread on top of second slice of bread.
--THIRD SLICE TOPPING:--
8 slices crisp bacon, crumbled
1 c. finely chopped, cooked chicken
1/4 c. mayonnaise
1 tbsp. chopped pimiento
Dash salt & pepper
Mix well. Spread on top of third slice of bread. Top with remaining slice and coat
top and sides with the following frosting.
--FROSTING:--
2 (8 oz.) pkgs. softened cream cheese
1/2 c. half & half
Food coloring
Paper thin slices of cucumber
Mix cream cheese and half and half. Add food coloring to mixture (a delicate
green). Garnish top with paper thin slices of cucumber overlapping the length of
the loaf. Chill in refrigerator two or three hours. Serves 12 to 14.