1 loaf (1 1/2 lb.) white sandwich bread, unsliced
1/2 cup softened butter
1/4 tsp. salt
3 (8 oz. each) pkgs. cream cheese
1/4 cup milk
green food coloring
pimiento squares
stuffed green olives, sliced
green pepper strips
sweet pickle relish, drained

Fillings:

8 oz. Braunschweiger or other spreadable sausage
1/2 cup chopped ripe olives
1/4 cup mayonnaise
1/4 cup grated American cheese
1/4 cup drained sweet pickle relish
2 tbsp. mayonnaise
cold cuts
8 oz. baked ground ham
1/4 cup chopped celery
1/2 cup chopped pecans
1 tsp. grated onion
1 tsp. prepared horseradish
1/2 cup mayonnaise

Prepare filling: Combine 8 oz. Braunschweiger, 1/2 cup chopped ripe olives and 1/4 cup mayonnaise. Combine 1/4 cup grated American cheese, 1/4 cup drained sweet pickle relish and 2 tbsp. mayonnaise; top with cold cuts. Combine 8 oz. baked ground ham, 1/4 cup chopped celery and 1/2 cup chopped pecans, 1 tsp. each of grated onion and prepared horseradish and 1/2 cup mayonnaise.

Trim crust from bread. Cut loaf lengthwise into 4 slices. Spread butter on both sides of all slices and one side of top and bottom slices. Spread fillings on bottom and inside slices; top with fourth slice, buttered side down. Wrap in waxed paper and refrigerate for several hours or overnight.

Add salt to cream cheese. Soften cheese with milk and mix well. Place sandwich loaf on serving plate. "Frost" with softened cream cheese, reserving 3/4 cup cheese to decorate loaf. Add a few drops of green food coloring to reserved cheese and mix thoroughly. Decorate loaf with cream cheese forced through pastry tube and decorate with garnishes. Chill again before serving.

Makes 8 to 10 servings.

Submitted by: Virginia Navarro