Three Filling Sandwich

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 20
• 4 hardboiled egg, coarsely chopped
• 6 slices bacon, cooked and crumbled
• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces cream cheese, room temperature
• 4 ounces shredded mild cheddar cheese
• 4 ounces shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 1 tablespoon chopped red bell pepper
• 1 teaspoon worcestershire sauce
• 1/8 teaspoon garlic powder
• 6 ounces whole stuffed green olives, drained
• 3/4 cup slivered almonds
• 1/2 cup chopped celery
• 1/4 cup mayonnaise
• 2 teaspoons chopped onions
• 2 loaves unsliced bread (16 oz. each)
• 3 (8 ounce) packages cream cheese, softened
• 3 tablespoons prepared ranch dressing
• 2 tablespoons butter, softened
• 1 1/4 teaspoons prepared mustard

Recipe

• 1 for bacon and egg filling: place egg, bacon, mayo, parsley, salt and pepper in a food processor.
• 2 pulse until well blended.
• 3 set aside.
• 4 cheese filling: process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
• 5 set aside.
• 6 olive filling: process olives, almonds, celery, mayo and onion until finely chopped.
• 7 set aside.
• 8 for sandwich loaves: trim crusts from bread so that each side is flat.
• 9 slice each loaf horizontally into 4 equal layers.
• 10 for each loaf, spread half of each filling between layers of bread.
• 11 start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
• 12 do this on the plate or platter you will be serving them from.
• 13 in a medium bowl, beat 20 ounces of the cream cheese until fluffy.
• 14 add the ranch dressing and beat until smooth.
• 15 use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
• 16 in a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
• 17 spoon into a pastry bag that is fitted with a small round tip.
• 18 pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
• 19 using a medium star tip, pipe shell borders around bottom.
• 20 chill for 2 hours before slicing.
• 21 to serve, cut into 3/4 inch slices.