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1
Mix ham, 1/2 cup of the mayo, pickle relish and mustard until well blended.
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2
Mix eggs, 1/4 cup of the mayo, pimiento and chives until well blended.
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3
Season to taste with salt and pepper.
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4
Mix salmon, olives and 1/4 cup of the mayo until well blended.
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5
Season to taste with salt and pepper.
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6
Mix chicken, pineapple, 1/3 cup of the mayo and green pepper until well blended.
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7
Season to taste with salt and pepper.
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8
Cut crusts from bread; discard crusts or reserve for another use.
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9
Cut bread into 5 lengthwise slices.
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10
Place 1 slice on serving platter; spread top with butter and ham mixture.
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11
Spread butter on both sides of 3 more bread slices.
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12
Cover ham mixture with second bread slice; top with egg mixture.
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13
Cover with third bread slice and salmon mixture; top with fourth bread slice and chicken mixture.
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14
Spread 1 side of remaining bread slice with butter; place, butter side down, over chicken mixture.
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15
Gently press down on loaf.
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16
Beat cream cheese and remaining mayo with electric mixer on medium speed until well blended.
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17
Spread over top and sides of sandwich loaf.
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18
Wrap securely; refrigerate overnight.
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19
Garnish as desired.
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20
Slice to serve.