Yield: 10 servings
|8 ounces||Tuna;can drained|
|1 tablespoon||Sweet Pickle;chopped|
Shell and chop eggs; mix with ¼ cup mayonnaise, mustard, salt and pepper. Drain tuna; mix with ¼ cup 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.