- 1 1/2 cups butter, softened
- 1 1/2 tablespoons prepared mustard
- 16 slices rye bread
- 1/2 pound boiled ham, thinly sliced
- 16 slices white bread
- 1/2 pound cooked ham, thinly sliced
- 1/2 pound salami, thinly sliced
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 teaspoons curry powder
- 4 1/2 ounces toasted almonds
- In a small bowl, mix the butter and mustard.
- Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat.
- Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours.
- Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving.
- To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.