This is something that my mom made all the time in the 1950s ~ and I've made it for girls' game nights too. You can use whatever fillings you want, and decorate it however you want. **
|
FROSTED SANDWICH LOAF
Trim crust from 1 (1-1/2 pound) loaf unsliced sandwich bread. With sharp knife cut loaf into 4 equal horizontal slices. Use a ruler or wooden picks to keep slices even. Spread 3 slices with soft butter.
Put 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 ounce) packages cream cheese with 1/2 cup milk or cream until fluffy. Add a few drops food coloring (optional). 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 1/2-7 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 ground cooked chicken (1/4 pound), 1/4 cup minced celery, 1/4 teaspoon salt, dash pepper and 3 TB mayonnaise.
VEGETARIAN FILLINGS could be a little mayo with sliced tomatoes and a dash of salt ** a thin layer of cream cheese with sliced cucumbers ** hummus with sliced olives and/or roasted red peppers **
** If you want to put thinly sliced tomatoes on one layer, let them drain for a minute or so on a paper towel first, so they don’t make bread soggy