The "crust" of this savory pie is a round bread slice; the filling is made from shrinking circles of cheese spread, deviled ham, cucumber slices, caviar, and hard-boiled eggs.
Cut a thin slice from bottom of bread to remove crust. Cut two 3/4-inch thick round slices from bottom of bread. Set aside top portion for another use. Place the two slices on a tray or on serving plates. Cover and set aside.
Separate egg white and egg yolk. Finely chop the egg white. Sieve the egg yolk. In a small bowl combine deviled ham, horseradish, and mustard. In another small bowl combine cheese spread, mayonnaise, and dillweed. Score the cucumber lengthwise with a fork. Cut cucumber lengthwise into quarters; cut into thin slices.
Spread half of the cheese mixture over the top of each bread slice. Spread half of the ham filling in a 4-inch circle in the center of each slice. Arrange the cucumber pieces around the outside edge of each slice, overlapping as necessary. Spoon the caviar or pimiento into the space between the cucumber and the ham mixture. Place half of the egg white and egg yolk in the center of each pie. Cover and chill up to 4 hours. To serve, cut each pie into 8 wedges. Makes 16 servings.
Prepare the appetizer pies. Cover and chill up to 4 hours before serving.