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Recipe: Rainbow Sandwich Loaf (salmon salad, egg salad, cream cheese, 1940's)

Holidays, Celebrations
RAINBOW SANDWICH LOAF

1 loaf white sandwich bread, unsliced
1 loaf dark sandwich bread, unsliced
butter
1/2 cup stuffed olives, chopped
1/2 cup walnut meats, chopped
Mayonnaise (as needed)
1 cup canned salmon, drained and flaked
4 eggs, hard-boiled, chopped
2 slices bacon, cooked crisp and chopped
Seasoning (to taste)
2 packages (8 ounces each) cream cheese, softened
1 cup evaporated milk

Cut crust from white sandwich bread and dark sandwich bread. Cut loaves lengthwise in slices 1-inch thick. Butter two slices of each loaf to arrange in alternate layers; set aside.

Combine olives, walnut meats and enough mayonnaise to spread. Spread on white buttered bread.

Combine salmon and mayonnaise to spread. Spread on dark buttered bread.

Combine eggs, bacon and mayonnaise. Season to taste. Spread on white buttered bread. Put layers together. Top with dark buttered bread.

Combine cream cheese with evaporated milk. Spread cheese mixture over entire sandwich loaf. Decorate with a pastry tube if desired. Garnish. Chill in refrigerator. Slice chilled loaf to serve.

Source: Deming's Salmon recipe booklet, 1940's
MsgID: 019480
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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