1/4 c. butter
1 c. diced fully cooked ham or leftover cooked meat
1 (4 oz.) container whipped cream cheese with chives
1/4 c. chopped water chestnuts
2 tbsp. sweet pickle relish, well drained
2 tbsp. milk
8 slices wheat or white bread
1 tsp. prepared horseradish

Set out butter to bring to room temperature. For the filling, in a bowl combine ham or cooked meat, cream cheese, water chestnuts, pickle relish and milk. Spread about 1/3 cup of the filling on one side of half of the bread slices. In a bowl combine butter and horseradish; spread mixture on one side of the remaining bread slices. Place, buttered side down atop the meat filling.