Bread: Trim all crusts. Place on its side. Measure and mark 5 even cuts about 1/2 inch wide. With a ruler as a guide, cut 5 lengthwise slices, keeping them in order of cutting so that the loaf can be reassembled.
Along with the cheese spread, choose 3 other fillings.
Spread each slice with butter.
Place bottom slice, butter side up, on waxed paper-covered bread board or baking sheet.
Spread to the edges with Cheese spread.
Place 2nd slice on top of cheese spread and cover with Chicken and Almond Filling.
Add third slice of bread and spread with Egg and Olive filling.
Top with fourth slice and spread with Ham and Pimento Filling.
Place 5th slice of bread buttered side down on Ham filling.
Gently shape the loaf so the edges are even, removing any excess fillings.
Spread sides and top with Cream Cheese icing.
Garnish top as desired with strips of green pepper, ripe olives and sliced radish in design, or colour cream cheese and decorate using a cake decorator.
Chill at least 3 hours before serving.
Place loaf on large tray or platter. Cover remainder of tray with lettuce or arrange tomatoes, cucumbers and olives around the loaf. Garnish with parsley. Slice loaf into 10 one-inch slices and serve on individual salad plates with lettuce and vegetable garnishes.