Combine chicken, celery, almonds, salt, pepper and enough mayonnaise to make a sandwich filling that is moist and easy to spread but not wet.
Chill.
Combine ham, ground pickles and enough of pickle sauce to make a filling that is moist and easy to spread but not wet.
Chill.
Beat cream cheese with rotary beater until fluffy.
Add cranberry sauce and beat until blended.
Cut all crusts from sandwich loaf and cut into 4 equal layers lengthwise.
Butter top of bottom slice and spread with half of chicken filling.
Butter both sides of next bread slice, lay on top of filling and spread with ham filling.
Butter both sides of next bread slice, lay on top of filling and spread with remaining chicken filling.
Butter 1 side of last slice of bread and put on top of filling.
Ice whole outside of loaf with cream cheese mixture.
Chill several hours.
Garnish with parsley, radish roses or pimento strips as desired.
Cut in thick slices and serve on plates with forks.