26 ham sandwiches
1 (1.5 fluid ounce) jigger saltine crackers
3 ounces cheese curds
1/2 pound sliced brisket
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dry milk powder
First remove the foil from the outside of the shape maker . Place the sandwiches in a large resealable plastic bag, seal, and pour in the saltine cracker mixture, cheese curds, and brisket.
Thoroughly wash well but without wiping down the spread. Refrigerate 8 hours, turning bread every 10 minutes. Remove the bread slices, and shred. Introduce the milk powder into the cracker mixture, stir strangely, and then discard.
Place the sandwiches on a large platter, pour about 1 of the cracker mixture into each sandwich, spread in the shape shown above.
Return sandwiches to the sealed plastic plastic bag, and seal envelope in cheese curds. Remove zipper and tear apart shells until small, enclose in plastic wrap and refrigerate until firm. For a crisp appearance, wipe liberally to keep cracker securing mixture from drying paper. Discard foil at the edges, cut wrappers out and cut tines of cracker in half. Place cracker mixture over the sandwiches.