Recipe: Sandwich Loaf / Sandwich Cake

Hi Judy,

Here are a few tips and recipes - maybe others will have different versions to share...

Frosted Sandwich Loaf
alt.cooking/Sue D. (1999)

Egg salad filling:
4 hard-cooked eggs, chopped
3 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon grated onion
1/2 teaspoon salt

Ham filling:
1 cup ground cooked ham
1/3 cup mayonnaise
1 teaspoon prepared horseradish

Chicken filling:
1 5 ounce can boned chicken, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons pickle relish

1 unsliced sandwich loaf

Combine ingredients for each filling. Trim crusts from loaf. Slice bread lengthwise in 4 equal layers. Butter slices. Spread first slice, butter side up, with egg salad filling, second slice, ham filling, third slice with chicken filling. End with fourth slice. Wrap loaf in foil; chill.

Beat three 3 ounce packages softened cream cheese with 5 tablespoons top milk (cream?) till fluffy; frost loaf. Trim. Makes 10 slices.

Sandwich Cake
rec.food.cooking/Sue M. Ford (1995)

Oh, that is an oldie indeed! I remember it being a rectangular loaf, and my recipe has shrimp salad, cheese-pecan filling, and chicken bacon filling. Nonetheless, the idea is the same. The frosting I have is:

2 (8 oz) pkg of cream cheese, softened
1/2 cup light cream
green food coloring (? I don't remember it being green)

Mix cheese and cream thoroughly. Add few drops of food coloring to tint a delicate green. The instructions for the "Party Sandwich Loaf" say to frost the loaf; chill until the frosting has set (about 30 min). Wrap w/damp cloth and continue to chill at least 2.5 hr, or overnight.

rec.food.cooking/Nancy Dooley (1995)

I have done this with an unsliced rectangular loaf. I used ham salad, egg salad, tuna salad for the fillings, and frosted it all over with cream cheese (2 8-oz. pkg.) mixed with about 1/3 C. sour cream, a dash of Worcestershire sauce, a sprinkle of chili powder and a small squirt of lemon juice. Decorate with sliced stuffed olives, radish roses, carrot curls, etc. Be sure to allow enough time to chill the loaf well after assembly and before serving.

alt.cooking/Haygirl (1999)

8 slices white bread (crust removed)
8 slices wheat bread (crusts removed)
Ham filling, egg filling, tuna filling
1 (8 oz.) pkg. cream cheese, softened
1 stick margarine
1/2 c. mayonnaise

Arrange 4 slices of wheat bread in square; spread your favorite ham filling on top. Place 4 slices of white bread on top of ham filling. Spread egg filling on top & place 4 slices of white bread on top.

Ice top & sides of this bread stack with cream cheese, butter & mayonnaise that has been blended to the consistency of icing. This size serves about 12-16 people

Here is something I never see anymore. When I was a child, the centerpiece of
any celebration's buffet table was my grandmother's beautiful sandwich loaves.
The "frosting" on the loaves was always tinted the same color of the
celebration's color scheme, i.e. the bride's colors, the graduate's colors,
baby pink and/or blue for baby showers, etc. The bread she used was what she
called a "Pullman loaf" sliced lengthwise in four (4) long layers. The bread
was always very fresh.

Grandma Concha's Beautiful Party Sandwich Loaf
rec.food.recipes/Chachalnda (1998)

+ 1 loaf very fresh unsliced bread (use white or wheat, or both, layering slices alternately, ribbon fashion), crusts removed from all 6 sides, sliced
lengthwise evenly to make 4 long layers
+ Approximately 3/4 to 1 cup each of the following, depending on how thick you like your layers:
- very fresh chicken salad
- very fresh deviled ham (grandma made her own)
- pimento spread

2 (8-oz) packages cream cheese, softened approximately 2 to 3 tablespoons of milk
food coloring of choice

Assembly of loaf: On a serving platter, place bottom slice of loaf down and spread generously with deviled ham, cover with next slice of bread.

Spread second layer of bread with pimento spread, cover with next slice of bread.

Spread third layer of bread with chicken salad, cover with top slice of bread.

In a separate bowl, beat cream cheese until fluffy. Add milk a tablespoon at a time, until cream cheese is of spreading consistency. You should use your judgment with the adding of milk, making sure the cream cheese is not too runny. The cream cheese should be the consistency of a creamy cake frosting.

Tint cream cheese with food coloring of choice. "Frost" sandwich loaf
decoratively (like frosting a cake) with cream cheese, using the back of a spoon. Chill until 10 to 20 minutes before serving time. Let loaf sit 10 to 20 minutes before serving. Slice and serve.

Happy Cooking,

Betsy
www.recipelink.com