8 to 12 oz. pineapple cheese (or can use cream cheese, crushed or chunked pineapple in food processor)
1 lg. loaf white bread
1 loaf light rye or wheat bread
1 loaf pumpernickel or other dark bread
8 to 12 oz. pimento cheese
8 to 12 oz. cherry cheese (or cream cheese and maraschino cherries in food processor)

Pile slices as follows: 1 dark, 1 white, 1 light, 1 white. Cut off crusts, to even slice size. Spread dark slice with pineapple cheese, white with cherry cheese, light with pimento cheese and top with white. Cut through the pile with sharp knife to form ribbons, about 3/4 inch wide. Refrigerate. Makes a very pretty party sandwich.

NOTE: I always freeze crust to use later in stuffing. No waste, no want.