Three creamy fillings of hard-cooked eggs, ham and watercress are layered inside a sandwich loaf and frosted with cream cheese—ideal for a luncheon.
What You Need
Original recipe yields 12 servings
6 hard-cooked egg s, finely chopped
1 tsp. HEINZ Yellow Mustard
1/2 tsp. salt, divided
1/8 tsp. black pepper
MIRACLE WHIP Dressing
2 cups finely chopped ham
1/4 cup chopped sweet pickle
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/4 cup chopped watercress
1 unsliced sandwich loaf (16 inch)
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Let's Make It
Combine eggs, mustard, 1/4 tsp. of the salt and dash of the pepper. Add enough dressing to moisten; mix lightly.
Combine ham, pickles and enough dressing to moisten. Mix 4 oz. (1/2 of 1 pkg.) of the cream cheese, watercress, remaining 1/2 tsp. salt and remaining pepper.
Remove crust from top and sides of bread. Cut bread into four lengthwise slices; spread with dressing.
Spread 1 bread slice with egg mixture, second bread slice with ham mixture and third slice with cream cheese mixture. Stack layers; cover with remaining bread slice.
Mix remaining cream cheese and 1/3 cup dressing until well blended. Frost sandwich loaf. Cover loosely; refrigerate several hours or until chilled.
How to Soften the Cream Cheese
Place unwrapped cream cheese on microwavable plate. For 8 ounces of cream cheese, microwave at HIGH for 15 to 30 seconds. Let stand for 1 minute before using.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.