*** Hard boil eggs. Shell and chop eggs. Mix eggs with 1/4 cup mayonnaise, mustard, salt & pepper. Drain tuna. Mix tuna with 1/4 cup mayonnaise, celery and sweet pickle. Refrigerate in separate bowls. Trim crusts from each loaf. Slice each loaf into 5 to 7 horizontal slices. Take out egg and tuna mixture. Alternate spreading tuna and egg mixture on each horizontal slice. Make sure to alternate whole wheat and white bread horizontal slices. Wrap in foil or plastic and refrigerate overnight. Unwrap next day. Cut this loaf of alternating bread and fillings into 15 to 20 crosswise slices. Each slice can be halved. Keep refrigerated until served.
Cajun Country -- New Iberia, Louisiana