6 tbsp. ground boiled ham
2 tbsp. mayonnaise
1 tsp. horseradish
1 loaf sandwich bread
4 tbsp. butter
6 stuffed olives

Combine ham, mayonnaise, and horseradish. Remove all crusts from bread. Cut bread lengthwise into slices 1/4 inch thick. Spread with softened butter and with ham mixture. Place olives in a line crosswise at 1 end of the bread; roll bread starting at the end of slice.

Wrap roll in a damp cloth or in oiled paper and place in refrigerator for several hours. When ready to serve, cut crosswise into slices any thickness desired. This makes sufficient filling for 1 full-length slice of bread which will cut 8 thin pinwheels.

Use peanut butter instead of ham; omit horseradish. Use any ground poultry, fish or meat instead of ham. Spread with a mixture of 3 ounces cream cheese and enough chili sauce to make cheese of spreading consistency.

Arrange chopped olives, pimientos, egg white, parsley or chives, crosswise on slices spread with desired filling.