Ribbon Sandwich

• 1 loaf unsliced white bread
• 8 oz. can drained tuna
• 1/4 c. minced celery
• 1 Tbsp. chopped sweet pickle
• 4 hard-boiled eggs
• 1/2 c. mayonnaise
• 1/2 tsp. mustard
• dash of salt and pepper

1. Shell and chop eggs.
2. Mix with 1/4 cup of mayonnaise, mustard, salt and pepper.
3. Drain tuna; mix with 1/4 cup of mayonnaise, celery and sweet pickle.
4. Refrigerate in separate bowls.
5. Trim crusts from each loaf.
6. Slice each loaf into 5 to 7 horizontal slices.
7. Alternate spreading tuna and egg mixtures on each horizontal slice.
8. Wrap in foil or plastic and refrigerate overnight.
9. Cut this loaf of alternating bread and fillings into 15 to 20
10. crosswise slices.
11. Each slice can be halved.
12. Keep refrigerated until served.
13. Yields 10 servings.

white bread, tuna, celery, sweet pickle, eggs, mayonnaise, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958056 (may not work)