Seafood Salad Sandwiches from 30 Day Gourmet Freezer Cooking . . .

Servings:	6	12	18	24	30	36

Ingredients:
French Bread loaf or crusty sandwich rolls	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Cream cheese, softened (fat free is fine)	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Sliced water chestnuts, drained	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Fresh parsley, minced	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Bottled chili sauce	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Green onion, chopped	2 T.	1/4 C.	6 T.	1/2 C.	10 T.	3/4 C.
Lemon juice	2 t.	4 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Cooked or canned seafood, drained of liquid (tuna, crab, shrimp)	18 oz.	36 oz.	54 oz.	72 oz.	90 oz.	108 oz.
Hard-boiled eggs, finely minced	2	4	6	8	10	12
Pimiento, chopped	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:

Cut loaf of bread or sandwich rolls in half lengthwise. Slightly hollow out the bread by pinching the soft portion out of the center of each half. Make sure and leave at least a half-inch of bread all the way around. Discard the crumbs or save them for another use. Combine cream cheese, water chestnuts, parsley, chili sauce, green onions, and lemon juice. Stir in the egg and pimiento. Gently stir in the seafood so that it remains a little chunky. If you stir it too much it will become pasty. Spoon the seafood mixture into the hollowed out bread loaf or rolls. Match the top back onto the loaf or rolls.

Freezing and Serving Directions:

Wrap the bread loaf in plastic wrap and insert into a freezer bag or over-wrap with foil. Filled bread rolls can be individually wrapped in plastic wrap and frozen. When the rolls are firmly frozen they may be stored together in a larger freezer bag. To serve, remove a wrapped roll or loaf and thaw it while still wrapped. Slice the loaf into sections at least two inches wide or it will tend to fall apart.