Tail-gate Brunch and Swedish Tea Sandwiches

A long-standing tradition in our family is an early morning trek down Orange Grove Blvd. admiring the floats lined up for the Rose Parade on New Year's Day.  After the parade starts we walk back to our car for a tail-gate brunch before driving back home to watch the parade on TV.  One of our favorite menu items is Swedish Tea Sandwiches, and we never seem to make enough.


For a party gathering:
2-3 large loaves of white bread
3 cans tuna
2-3 C light mayonaise
12 eggs, hard-boiled
1-2 oz. packages of cream cheese, softened
salt

Drain tuna and mix with mayo until smooth.  Consider mixing it with a hand-mixer for a smoother texture.
Cool, peel and coarsely chop the eggs.  Using a hand-mixer combine the eggs with mayo until smooth.  Add a sprinkle of salt to taste and mix again.


These sandwiches are layered:
bread
tuna salad
bread
cream cheese
bread
egg salad
bread




I like to divide the loaves into 4 equal piles and then lay out one stack on waxed paper or other clean surface.  Cover all with the tuna mixture. Then cover all with another slice of bread.  Continue this assembly line approach until all the sandwiches are made.

Cut off the crusts.  Slice the sandwiches into thirds or fourths and lay gently on a serving tray.  Cover with a wet paper towel and refrigerate until serving.

The amounts of the ingredients are approximate depending on the thickness of each layer.  I usually make sandwiches until I run out of one "flavor" and save the other flavors as leftovers.