2 (4 3/4 oz.) cans chicken spread
1 (3 oz.) pkg. cream cheese, softened
2 hard-cooked eggs, chopped
1/4 c. finely chopped celery
2 tbsp. finely chopped parsley
4 tbsp. finely chopped pimento
1/2 tbsp. Worcestershire sauce
1/4 to 1/2 tbsp. salt
2 (10 inch) submarine rolls (2 inches wide)

Combine all ingredients except rolls. Cut rolls in half vertically, using sharp knife and fork, hollow out rolls almost to tip of each half, leaving 1/4 inch shell. Fill with meat spread mixture, pressing firmly to eliminate air spaces. Wrap and cut ends together. Chill well. Cut into 1/4 inch slices. Keep chilled until served.