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To make the snails, trim the crusts off the bread slices and lay the slices on a work surface. Using a rolling pin, roll over the bread slices to flatten them slightly and make them more flexible. Lightly spread each slice with mustard. Then spread each slice with 1 1/2 teaspoons of the cream cheese, covering the entire surface evenly. Place 1 slice of ham on top of each slice; it should cover the slice except for a 1/4-inch border of cream cheese on 1 narrow edge. This cream-cheese border will help seal the roll in place. Trim the crust from the bread. Starting at the end opposite the cream cheese border, roll up each slice jelly-roll style. Tightly wrap each roll in plastic wrap to help it hold its shape while it rests. The rolls can be made up to 2 days in advance and stored in the refrigerator.

To finish the snails, cut each pickle in half lengthwise, and place the halves, cut side down, on a tray or platter. Unwrap the rolls, and cut each roll crosswise into 4 equal slices. Each slice will be 1/2 to 3/4 inch thick. Place each slice on top of a pickle half, standing it on its edge so it looks like the shell of a snail, and then secure the slice to the pickle half with a toothpick. Serve immediately.

To make the turtles, lay the bread slices on a work surface. Lightly spread each slice with mayonnaise. Top 6 bread slices with a slice of turkey. Top each turkey slice with a slice of cheese. Top the sandwiches with the remaining bread slices, mayonnaise side down. Using a round biscuit or cookie cutter or the rim of a water glass, cut out a round from the center of each sandwich. The cutter should be just large to leave little more than the crust behind.

To finish the turtles, cut the olives in half lengthwise. Tuck 4 halves into the underside of each sandwich round to simulate legs, and then tuck another olive half into the top of each round, near the edge, to simulate a head. Arrange on a tray or platter and serve immediately.