2 (4 1/2 oz.) cans corned beef spread
1/4 c. finely chopped dill pickle
6 tsp. bottled horseradish
8 tbsp. dairy sour cream
1 1/2 loaves thin sliced white bread (36 slices)

Mix corned beef, pickle, horseradish and sour cream in medium size bowl. Spread evenly on 24 slices of bread, leaving the remaining 12 slices unspread. Make 12 stacks of 2 slices (spread side up) and 1 unspread slice each. Wrap in plastic bags or waxed paper. Refrigerate overnight or until serving time.

To serve, trim off crusts; cut each sandwich into 4 strips; cut strips crosswise to make 8 little sandwiches. Makes 96 sandwiches.