SALMON SALAD COUNTRY CLUB SANDWICH

24 slices white sandwich bread,
trimmed slightly
SALMON SALAD FILLING:
16 oz. canned red salmon, drained,
skinned, flaked & deboned
1/4 c. pimiento
1/4 c. green pepper, minced
1 tsp. onion, grated
1/4 c. Miracle Whip
Mix all ingredients together; set aside.
SPINACH SALAD FILLING:
16 oz. soft cream cheese
1/2 c. chopped parsley
1/2 c. minced fresh spinach
2 tbsp. milk
2 drops hot pepper sauce
Mix all ingredients together; set aside.
EGG SALAD FILLING:
6 eggs, hard cooked, chopped
1/2 c. celery, minced fine
1 tsp. grated onion
1/2 c. Miracle Whip
Season to taste
Mix all ingredients together; set aside. Spread 4 slices of bread with Miracle
Whip for each sandwich. Line with lettuce and stack 3 different salads on 3
slices of bread and top with remaining slice of bread. Cut diagonally, and place
on plate and serve. Tomato slices, gherkins and potato chips make a good
accompaniment. Yield: 6 servings.