Ingredients
1 (8-ounce) carton sour cream
2 tablespoons prepared horseradish
2 teaspoons honey mustard
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
3/4 pound thinly sliced ham
12 slices whole wheat bread
4 slices Swiss cheese
8 lettuce leaves
3/4 pound thinly sliced turkey
8 slices tomato
4 slices bacon
16 pitted ripe olives
16 pimiento-stuffed olives

Instructions
Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well. Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of bread. Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.

Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.

Yield: 8 servings

Credits
From: Southern Living 1991 Annual Recipes (Oxmoor Press) - out of print
Submitted by: Peggy, Home Cooking Guide

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