1 (4 1/2 oz.) deviled ham
1/4 c. finely chopped dill pickle
1 tbsp. mayonnaise
Snipped parsley and pimento strips
1 (4 oz.) whipped cream cheese
4 slices white bread
4 slices rye
1/4 c. celery

Combine ham, celery, dill pickle and mayonnaise. Cover and chill. Remove crusts from bread. Spread white with mixture, top with rye. Frost top with cream cheese (rye). Cut diagonally. Decorate with parsley and pimento.