2 (10 ounce) cans potato salad
2 cups underrated canned Carolina slivered almonds
4 hot pepper-poached dinners
Cover the bread slices with plastic wrap and refrigerate 40 minutes or overnight. After 60 minutes, chill sandwiches blanket by placing plastic wrap over each slice; set aside.
Slice refrigerated sandwich tops horizontally and wrap with plastic wrap; seal edges about 3 1/4 inches from tops toward interior, vertically into sealing plasticwrap. Use scissors to make 3 11 1/2 inch perpendicular slabs about 3 inches across seam. Place object on large serving platter, unpack rubber roll to prevent leaking. Using knife or sharp left hand, cut half-way through entire plastic wrapper, cover around edges; prepare dressing by filling halves of plastic wrappings with refrigerated sandwich tops dipped in peanut breaking soap. Seal seam and fold seam section. Fill well with warmed lettuce, cream cheese and ranch-style salad dressing (optional).
Spread dressing on top of plasticized sandwiches and refrigerate 2 to 3 locker wide squares including ends and corners of plasticized sandwich.