1Remove crust from bread; cut into four lengthwise slices with an electric knife.Set aside.
mash avocados; add pineapple and lemon juice, set aside.
Egg Salad Filling:
Make by combining all ingredients and add enough salad dressing to hold mixture together; set aside.
Ground Bologna Filling:
Combine bologna,onion and relish in a food chopper and pulse until mixed; add remaining ingredients and enough salad dressing and mustard to make of spreading consistency.; set aside.
Combine in a mixer bowl the cream cheese and cranberry jelly to make of spreading consistency; set aside.
Spread the top of the first layer of bread with butter and place on fancy tray. Spread with avocado filling.
Spread both sides of the second piece of bread with butter and place on top of avocado filling.
Spread egg salad on second slice of bread. Spread both sides of third slice of bread with butter and place on top of the egg salad layer. Put bologna filling on top of the third slice of bread.
If necessary hold layers together with tooth picks.
Frost sandwich loaf on all sides and ends and top with the cream cheese mixture.
Wrap foil tent-like over loaf so as not to touch loaf very much. Tuck foil refrigerate Place in refrigerate at least 3 hours ,overnight if desired. This the best.
2Variations: Thinly sliced tomatoes or cucumbers or cheese slices may be substituted for any of the salad fillings.
Decorate the loaf with colorful garnishes such as:
sliced ripe or stuffed olives