Triple Decker Finger Sandwiches

We had these scrumptious sandwiches at the General Relief Society Broadcast. The three layers are egg salad, cheddar cheese and deviled ham. The amounts given below are enough for 8-12 sandwiches.

DEVILED HAM
3/4 cups cooked ham, cut into pieces
1/4 cup Dijon style mustard
1/2 cup lite mayonnaise
1 tablespoon honey
1/4 teaspoon ground cloves
3 tablespoons minced onion
3 tablespoons minced sweet pickle

PREPARATION: In a food processor, grind the ham until it is minced. Add the mustard, mayo, honey and cloves. Blend until mixture is smooth. Transfer the mixture into a bowl and stir in the onion and pickle.

Notes: This may seem like a lot of Dijon mustard, but when it's combined with all the layers it's just right.

EGG SALAD
8 large eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento stuffed green olives
1/2 cup lite mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. If you want a smoother egg salad, pulse a few times in a food processor.

CHEESE LAYER: Any spreadable cheese will work. We used Kraft Old English Cheddar.

SANDWICH CONSTRUCTION
Put about 2 tablespoons of egg salad on one-fourth of your bread slices. Spread cheese on another one-fourth of your bread.

Place the cheese covered slices on top of the egg salad.

Put approximately 2 tablespoons of deviled ham on one-fourth of your bread slices, and place them on top of the cheese layer.

Finally, top each sandwich stack with a plain slice of bread. Press down on each sandwich to help the layers stick together. Put your stacks of sandwiches in the freezer for 10 minutes.

Once the sandwiches are chilled and the layers are a little firmer, move the sandwiches to a cutting board. Trim off the crusts with an electric knife and then cut each stack into four pieces, cutting straight down the middle, rotating 90 degrees, then cutting straight down the middle again.

Transfer the sandwiches to a serving tray and cover tightly with plastic wrap and refrigerate until time to serve.