1 loaf Sally Lunn bread
1/4 c. soft butter
2 pkg. (8 oz. each) cream cheese
1/4 c. mayonnaise
1/4 c. milk
2 tbsp. prepared horseradish

Slice loaf horizontally into 4 equal slices. Butter cut sides. Fill layers with egg salad, chicken salad and ham salad. Spread mixture to the edge of bread.

Combine cream cheese, mayonnaise, milk and horseradish. Mix well. Use 1/2 cheese mixture (refrigerate remainder) to frost sides and top of sandwich as you would a cake. Chill about 5 hours or overnight. Soften remaining cheese mixture and frost again. Garnish with chopped parsley or nuts if desired.