Start by hard boiling the eggs for about 15 minutes; let them cool under cold running water, then peel. Use an egg slicer to slice them and set aside. Thinly slice tomatoes and cucumbers. Using big platters, spread out the breads, and pile the ingredients starting with the salami, next tomato, cucumber, then slice of egg. Using a sandwich bag and scissors, carefully snip off one of the corners, spoon the mayo into the bag and hold the open end closed. Squeeze mayo in a fancy design on top of each sandwich. Garnish with toothpicks.
Yield: 30-35 sandwiches
Ingredients
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2 packages mini rye breads
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4 tomatoes (large)
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2 cucumbers, chilled
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6 eggs
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2 packages Oscar Meijer sliced hard salami
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1 cup Mayo or salad dressing
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Toothpicks
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