1 1-pound unsliced round loaf rye or whole grain bread
1 hard-cooked egg
1 4-1/4-ounce can deviled ham
1 teaspoon prepared horseradish
1 5-ounce jar sharp process cheese spread
2 tablespoons mayonnaise or salad dressing
1 medium cucumber
1 2-ounce jar red caviar or 1/3 cup diced pimiento, well
drained
1 teaspoon prepared mustard
1/4 teaspoon dried dillweed
Cut a thin slice from bottom of bread to remove crust.
Cut two 3/4-inch thick round slices from bottom of bread. Set
aside top portion for another use.
Place the two slices on a tray or on serving plates.
Cover and set aside.
Separate egg white and egg yolk.
Finely chop the egg white. Sieve the egg yolk.
In a small bowl combine deviled ham, horseradish, and mustard.
In another small bowl combine cheese spread, mayonnaise, and
dill weed.
Score the cucumber lengthwise with a fork. Cut cucumber
lengthwise into quarters; cut into thin slices.
Spread half of the cheese mixture over the top of each bread
slice.
Spread half of the ham filling in a 4-inch circle in the
center of each slice.
Arrange the cucumber pieces around the outside edge of each
slice, overlapping as necessary.
Spoon the caviar or pimiento into the space between the
cucumber and the ham mixture.
Place half of the egg white and egg yolk in the center of each
pie.
Cover and chill up to 4 hours. To serve, cut each pie into 8
wedges.
Makes 16 servings.
