Brenda,Ribbon & Checkerboard S'wiches...

Brenda, this may sound like a lot of work, but these sandwiches can be made ahead and sliced at the last minute. You can decide the fillings that best go together avocado, pimento, cucumber, deviled ham, etc.

RIBBON LOAF: Trim crusts from 1 whole wheat and 1 white loaf unsliced sandwich bread. Cut 6 horizontal slices each of whole wheat and white bread 1/2 inch thick. Fill between 3 slices with 2 of favorite fillings. Assemble loaf, alternating white and whole wheat slices. If desired frost loaf with softened cream cheese. Chill. Cut loaf into slices, about 1/2 inch thick; cut each slice in half. 4 loaves (about 12 doz. sandwiches)

CHECKERBOARD SANDWICHES: Reserve two loaves RIBBON LOAF sandwiches; one loaf with a whole wheat slice on top, and the other loaf with a white slice on top. Do not frost these with cream cheese. Chill. Cut each loaf into slices. Spread slices with margarine and place 3 or 4 in a stack so a white block will aternate with a whole wheat one. Chill and slice 1/2 inch thick. (About 3 doz. sandwiches)

*NOTE Chill these about 5 hrs. Simply put--wrap each loaf in waxed paper or plastic wrap and a damp towel. Slice each loaf in half lenghwise, and in 12 slices crosswise. An electic knife works great.