• 2/3 cup shredded cheddar and/or Monterey Jack cheese
  • 1/2 cup coarsely chopped fully cooked ham
  • 1 medium carrot, peeled and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1/3 cup pitted green or ripe olives (optional)
  • 1 medium dill or sweet pickle, coarsely chopped
  • 1 8-ounce tub cream cheese with chives
  • 12 slices white and/or wheat bread


1.In a medium mixing bowl stir together cheese, ham, vegetables, pickle, and olives, if using. Set aside. Spread some of the cream cheese on one side of each slice of bread. Sprinkle one spread side of a slice of whole wheat bread with about 1/3 cup of the vegetable mixture. Top with another slice of white bread. Trim off crusts, if desired. Slice each sandwich into four strips. Place in an airtight container. Chill in refrigerator several hours or overnight. Place in an insulated container with ice packs for up to 4 hours. Makes 24 sandwiches.