From the Kitchen of:  Bonnie
Source:  Better Homes & Gardens Holiday Cook Book

  Egg-salad Filling:

4		hard-cooked eggs, chopped
3	tbsp.	mayonnaise
2	tsp.	prepared mustard
1	tsp.	grated onion
1/2	tsp.	salt

  Ham Filling:

1	cup	ground cooked ham
1/3	cup	mayonnaise
1	tsp.	prepared horseradish

  Chicken Filling:

1	5-oz can	boned chicken, chopped
1/4	cup	finely chopped celery
1/4	cup	mayonnaise
2	tbsp.	pickle relish

1

unsliced sandwich loaf

Combine ingredients for each filling.
Trim crusts from loaf.
Slice bread lengthwise in 4 equal layers.  Butter slices.
Spread first slice, butter side up, with Egg-salad Filling,
second slice, Ham Filling, third slice with Chicken Filling.
End with fourth slice.
Wrap loaf in foil; chill.

Beat three 3-ounce packages softened cream cheese with 5 tablespoons
top milk till fluffy; frost loaf.
Trim.

Makes 10 slices.