Calypso Sandwiches

Ingredients

1 round loaf unsliced rye bread
1/2 cup Roberts Butter, softened
3 ounces cream cheese
1 cup shredded sharp Cheddar cheese
1 teaspoon grated onion
4 bologna slices
4 salami slices
4 pressed ham slices
8 Swiss cheese slices
6 Roberts Eggs, hard-cooked and sliced
1/2 cup sweet pickle relish
1/2 cup shredded corned beef
tomato wedges
radish slices

Preparation

Trim top and bottom crusts from bread. Cut across the loaf to make 4 to 6 whole round slices. Blend butter, cream cheese, Cheddar cheese and onion together until smooth and spreadable; spread over each slice of bread. Arrange pie-shaped sections of meat, Swiss cheese and egg slices on each slice of bread. Place pickle relish and shredded corned beef in the center; garnish with tomato and radish slices. Place each sandwich on a foil pie plate or paper plate. Cut each sandwich in wedges and tie another plate over the top for easy carrying.

Yield: 4 to 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.