Ribbon Sandwich - cooking recipe

Ingredients

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

Preparation

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