Three Filling Sandwich

• Bacon and Egg Filling
• hardboiled egg4

  coarsely chopped

• slices bacon↗6

  cooked and crumbled

• mayonnaise↗1⁄4 cup
• fresh parsley↗1 tablespoon
• salt↗1⁄4 teaspoon
• white pepper1⁄8 teaspoon
• Cheese Filling
• cream cheese↗4 ounces

  room temperature

• shredded mild cheddar cheese↗4 ounces
• shredded sharp cheddar cheese↗4 ounces
• mayonnaise↗1⁄4 cup
• chopped red bell pepper1 tablespoon
• Worcestershire sauce↗1 teaspoon
• garlic powder↗1⁄8 teaspoon
• Green Olive Filling↗
• ounces whole stuffed green olives, drained↗6
• cup slivered almonds↗3⁄4
• cup chopped celery1⁄2
• cup mayonnaise↗1⁄4
• teaspoons chopped onions2
• Sandwich Loaves
• loaves unsliced white bread (16 oz. each)↗2
• (8 ounce) packages cream cheese, softened↗3
• tablespoons prepared ranch dressing3
• tablespoons butter, softened↗2
• teaspoons prepared mustard1 1⁄4

Step-by-step instructions

1. 1

   For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.

2. 2

   Pulse until well blended.

3. 3

   Set aside.

4. 4

   Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.

5. 5

   Set aside.

6. 6

   Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.

7. 7

   Set aside.

8. 8

   For sandwich loaves: Trim crusts from bread so that each side is flat.

9. 9

   Slice each loaf horizontally into 4 equal layers.

10. 10

    For each loaf, spread half of each filling between layers of bread.

11. 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. 12

    Do this on the plate or platter you will be serving them from.

13. 13

    In a medium bowl, beat 20 ounces of the cream cheese until fluffy.

14. 14

    Add the ranch dressing and beat until smooth.

15. 15

    Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.

16. 16

    In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.

17. 17

    Spoon into a pastry bag that is fitted with a small round tip.

18. 18

    Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.

19. 19

    Using a medium star tip, pipe shell borders around bottom.

20. 20

    Chill for 2 hours before slicing.

21. 21

    To serve, cut into 3/4 inch slices.