At a glance
1 loaf unsliced whole wheat or white bread (16 oz.)
6 Nature's Yoke eggs (hard-boiled & chopped)
1 cup real bacon bits
1/4 cup sweet pickle relish
1 1/2 cups Creamy Italian dressing
8 oz. liverwurst
1/4 cup chopped parsley
1 (8 oz.) pkg. cream cheese (softened)
1. Trim top & bottom crust from bread, then cut the loaf into 4 horizontal slices.
2. Mix eggs, bacon, relish and 1/2 cup Creamy Italian Dressing together. Mash liverwurst in another bowl and add 1/2 cup of Creamy Italian Dressing with that.
3. On bottom slice of bread, spread half of the egg mixture and top with bread slice. Spread liverwurst mixture over that and top with next slice. Spread egg mixture over that slice and top with last slice of bread.
4. Mix 1/2 cup Creamy Italian Dressing with the softened cream cheese and frost the sides and top of the sandwich with the mixture. Garnish the loaf with parsley flakes and bacon bits if desired. Chill well (at least 4 hours), then slice to serve!