THREE FILLING SANDWICH

Three Filling Sandwich image

Provided by JillAZ

Time 3h

Yield 20 serving(s)

Number Of Ingredients 23

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 white 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 white 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

Steps:

For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
Pulse until well blended.
Set aside.
Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
Set aside.
Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
Set aside.
For sandwich loaves: Trim crusts from bread so that each side is flat.
Slice each loaf horizontally into 4 equal layers.
For each loaf, spread half of each filling between layers of bread.
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.
Do this on the plate or platter you will be serving them from.
In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
Add the ranch dressing and beat until smooth.
Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
Spoon into a pastry bag that is fitted with a small round tip.
Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
Using a medium star tip, pipe shell borders around bottom.
Chill for 2 hours before slicing.
To serve, cut into 3/4 inch slices.