1 long loaf sandwich bread, one day old
1 lb. snappy cheese
1/2 lb. butter
5 tbsp. Worcestershire sauce

Cream together cheese, butter and Worcestershire sauce. Slice bread lengthwise, 3/16 inch thick. Remove crust. Spread filling on bread and roll end to end, then wrap tightly in waxed paper, twisting ends of paper firmly. Place in refrigerator overnight. Remove from refrigerator an hour before serving and immediately cut each roll into 5 small rolls, thus making 80 pin wheel rolls, which may be served as is, or toasted.