You can choose whatever fillings you like for each layer (and can certainly choose 3 vegetarian layers, if you want). I usually do chicken salad on the bottom ~ a very thin coat of mayo, with very thinly sliced cucumbers and a sprinkle of dillweed for the middle layer ~ and egg salad for the top filling.
It's easiest to buy an unsliced loaf of bread from the bakery (not an Artisan loaf ~ you want a regular shaped loaf of bread), but I couldn't find one at Kroger, so I made my own. I've put the button link to my basic white sandwich yeast bread at the bottom. It makes a smaller 9" loaf, but that's really big enough for about 10 women, since it stacks up pretty high with all the fillings. I serve it with a green salad and a fruit salad (and, of course, a selection of desserts!).
Mom's 1950's Frosted SANDWICH LOAF
With long, serrated bread knife, cut loaf into 4 equal horizontal slices. Use a ruler or wooden picks to keep slices even. Spread 3 slices with soft butter.
Place one slice bread on serving platter; spread evenly with one of the fillings (below). Top with second slice of bread; spread evenly with a different filling. Top with third slice bread; spread evenly with a different filling. Top with remaining slice bread. Gently shape up loaf with hands to make sides even. Remove any oozing fillings.
Beat 2 (8 oz.) packages cream cheese with 1/2 cup milk, cream or plain Greek yogurt until fluffy. Add a few drops food coloring (optional). (I never do this, but you might want to match the theme of the shower or occasion.) Put strips of waxed paper under the sides of the loaf, to protect the serving plate while you frost it. Then put a thin "crumb coat" of cream cheese over the sides, and fill in any gaps in the layers. Let it set a few minutes.
Now, go back and frost top and sides of loaf with cream cheese mixture. Refrigerate loaf until frosting has set up (about 30 minutes). Cover loosely with plastic wrap, using wooden picks to keep wrap from touching frosting. Refrigerate several hours or overnight.
To Serve: Sprinkle with fresh chopped parsley ~ garnish with olive slices, parsley, egg slices and radish roses. Cut into 1” slices. 10 servings
SANDWICH FILLINGS (CHOOSE 3):
Egg Salad Filling:
Combine 4 hard-cooked eggs (finely chopped), 1 TB finely chopped green onion, 1/4 tsp salt, 1/2 tsp Dijon mustard, dash pepper and 3 TB mayonnaise.
Ham Salad Filling:
Combine 3/4 cup ground cooked ham, 1 TB minced green bell pepper, 1 TB minced onion, 1 teaspoon prepared honey mustard and 1/4 cup mayonnaise.
Tuna Salad Filling:
Combine 1 (6-1/2 to 7 1/2 ounce) can tuna (drained and flaked or chopped), 1 TB dried dill, 1/2 tsp horseradish, dash pepper and 1/4 cup mayonnaise.
Chicken Salad Filling:
Combine 3/4 cup cooked chicken (very finely diced or shredded), 1/4 cup minced celery, 1/4 teaspoon salt, dash pepper and 3 TB mayonnaise.
Vegetarian Fillings: Lightly spread the bread with mayonnaise and layer with thinly sliced tomatoes in one layer ** thinly sliced cucumber on another layer ** watercress (piled thickly) ** or perhaps a HUMMUS layer ** You can mix a tad of horseradish into the mayo for one layer; or even some honey mustard ~ and lightly salt & pepper the tomatoes and cucumbers **