1 loaf rye canape type bread
1 loaf pumpernickel canape type bread

These are about 8-inch loaves of 2-inch slices. Any sandwich fillings and condiments you prefer except relish or salad type fillings. Good selections are turkey breast, roast beef, salami, sliced cheese, ham, liverwurst or bologna. Use as many or as few as you like. Use mayonnaise, mustard or butter if desired, and parsley.

Wash parsley (or other greens) and dry with paper toweling and arrange on a large round platter. Leave the center empty. Put the greens around the outer edge, about 3-4 inches wide.

Make sandwiches using one type of filling and one type of bread for each sandwich. You may want to use a canape pick or fancy toothpick to hold the sandwiches together. If you do, put the pick into the sandwich at a sharp angle so it's almost flat. Do not put it upright in the center.

Arrange a few of the sandwiches alternately, pumpernickel and rye, in a small stack and stand on the bottom edge on the greens on the dish. Continue until a circle is formed. Garnish with a red bow or one made from strips and circles of red pepper. Olives make good berries if desired.