Party Sandwich Loaf
1 loaf very fresh unsliced sandwich bread (use white or wheat, or
layering slices alternately, ribbon fashion), crusts removed from
all 4 sides, sliced lengthwise evenly to make 4 long layers
1 cup approx. of 3 different but compatable sandwich fillings
fresh ground or chopped ham
cream cheese based filling
or egg filling
2 (8-oz) packages cream cheese, softened
approximately 2 to 3 tablespoons of milk
food coloring of choice
Assembly of loaf: Butter, with real butter, all sides
of the bread that will be
touching a filling.On a serving platter or tray, place bottom slice of loaf
down and spread generously with devilled ham, cover with next slice
of bread. Spread second layer of bread with next chosen spread, cover
with next slice of bread. Spread third layer of bread with chicken
salad or whatever, 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. You can decorate with
more cream cheese in pastry bags, either tinted or plain.
Chill until 10 to 20 minutes before serving time. Let loaf sit 10 to 20 minutes
at room temp. before serving. To serve slice with a serated knife, cut into slices
like a loaf cake and serve on a plate with a fork
Garnish with greenery, parsely, cucumber slices, radish roses, carrot curls etc.,
what ever seems to fit the occassion.
Best frosted the day of the event to prevent the frosting from drying out.
Similar in idea to the above recipe, but this uses a round loaf
and for presentation, place on a pedestal cake stand.
1 round loaf of fresh bread.
3 or 4 assorted sandwich spreads that are compatable
Slice the loaf horizontally into three
or four layers and spread each side of the
bread that will be touching a filling with butter.
Mix up a small batch of three of four of your favorite sandwich
fillings. (shrimp, egg, tuna, devilled have chicken etc.)
Choose flavors that will taste well together because
the next step is to spread
a generous amount of the filling on the buttered bread layers and
restack making sure to align the layers correctly (incase you didn't
slice them perfectly.) Add a couple of long toothpicks to help stabilize
during cutting. Refrigerate for at least four hours.
Place on a cakestand, add a sprig or two of parsley.
When ready to
serve cut into wedges (just like a cake!) using a serrated bread knife.
NOTE: You can also frost the round loaf, but first remove the crust (like peeling and apple) so that the frosting has something to stick to. Continue as in the
sandwich loaf recipe.