Ingredients
- 1 oval loaf rye bread, unsliced
- butter, softened
- 1 can tuna, drained
- 2 Tbsp. chopped green pepper
- 1 Tbsp. chopped onion
- 1 Tbsp. capers
- salt and pepper to taste
- 1/3 cup plus 1 1/2 Tbsp. mayonnaise, divided
- watercress
- 1 1/2 cup drained sauerkraut
- 1 1/2 Tbsp. chili sauce
- prepared mustard to taste
- 1/4 tsp. celery seed
- 1/4 lb. Swiss cheese, sliced
- 1 can deviled ham
- 1 Tbsp. sweet pickle relish
- 3 package cream cheese
- 2 to 3 Tbsp. light cream
- pimiento strips and olive slices
Directions
Cut rye loaf horizontally into 5 slices. Spread cut surfaces generously with butter. Combine tuna, green pepper, capers, salt and pepper to taste, and 1/3 cup mayonnaise. Spread on the bottom layer or slice of the loaf. Cover with watercress and next slice of bread.
Combine sauerkraut, chili sauce, 1 1/2 Tbsp. mayonnaise, and celery seed. Spread over second layer and cover with the next slice of bread.
For the third layer spread prepared mustard over the bread and cover with Swiss cheese, then another slice of bread. Combine deviled ham and sweet pickle relish; spread over bread to form the fourth layer. Top with remaining bread. Blend cream cheese and cream to make a frosting.
Frost loaf and decorate with pimiento strips and olive slices. Do not frost loaf more than 1 hour before serving. Serves 16.
By Robin from Washington, IA
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