Heather's Cream of Broccoli Soup

Combine the first six ingredients together. The secret here is to have both the onion and the pickle relish cut so fine that people eating the sandwiches have a very hard time figuring out what's in the sandwich. After I dice the onion and pickle relish I smash it with the (flat & wide) side of the cleaver. This nearly pulverizes them and they blend in beautifully. I like to allow the filling to mingle flavors for a few hours in the fridge and stir again before assembling the sandwiches. Spread the filling evenly over the bread slice and top with the same kind of bread slice. I then trim the crusts and cut the sandwich on the diagonal. Arrange the sandwiches, alternating white and wheat sandwiches, on a serving platter and keep cool until serving time. This recipe doubles, triples (whatever) beautifully.