I remember my mother making these sandwiches when we had guests when I was a kid during the 1960's ... I don't know where she got the recipe, but I have given it a few twists of my own. They're perfect to make for picnics or birthday parties and our family loves them!
Arrange bread slices on countertop: 1st row across/6 slices white bread; 2nd row across/6 slices wheat bread; 3rd row across/6 slices white bread and 4th row across/6 slices wheat bread.
Spread a thin layer of margarine (or butter) on one side of each slice of bread.
Make the fillings: In a medium size bowl, combine the deviled ham spread and relish. Mix well and set aside. In another medium size bowl, combine the chopped eggs, mayonnaise, mustard, salt and pepper. Mix well and set aside.
Divide the ham mixture evenly among the 2nd row of prepared wheat bread. Divide the egg salad evenly among the 3rd row of prepared white bread. Divide the cream cheese evenly among the 4th row of wheat bread.
Spread the fillings to the edges of the bread.
To assemble: working down each row, place the slice of white bread (1st row), margarine side down, on top of deviled ham coated wheat bread.
Lift up both slices, and moving down the row, place on top of egg salad coated white bread.
Lift up 3 slices of bread and moving down the same row, place on top of cream cheese coated wheat bread. Press down lightly to compress sandwich. Repeat with remaining 5 vertical rows of bread.
Place sandwiches in plastic bags and refrigerate for at least 2-3 hours or overnight.
To serve: cut each sandwich into 4 triangles and arrange on serving platter. Or, for a large single serving, cut into quarters and arrange on serving dish. Serves 6-12 large servings or 24 small servings.