More Great Recipes: Brunch

Frosted Sandwich Loaf


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 loaf (16- inch) unsliced white bread, all crusts removed and cut in five lengthwise slices
Softened margarine or butter
Paprika
Chives
Fancy lettuce leaves
Filling #1: (Combine all ingredients.)
1½ cups ground cooked ham
½ cup mayonnaise
⅓ cup chopped pickles (not relish)
1 tablespoon prepared yellow mustard
Filling #2: (Combine all ingredients.)
1 can (7¾-ounce) salmon, drained and flaked
⅓ cup sliced black olives
¼ cup mayonnaise
Salt and pepper to taste
Filling #3: (Combine all ingredients.)
6 hard-boiled eggs, chopped
1 tablespoon chives
2 tablespoons chopped pimiento
¼ cup mayonnaise
Salt and pepper to taste
Filling #4: (Combine all ingredients.)
1½ cups ground cooked chicken
⅔ cup crushed pineapple, well drained
⅓ cup mayonnaise
¼ cup chopped green pepper
Frosting:
3 packages (8-ounce) cream cheese, softened
½ cup mayonnaise


1. Spread each length of sliced bread with soft margarine (or butter).


2. Spread bottom length of bread with Filling #1.


3. Top with second length of bread and spread with Filling #2.


4. Top with third length of bread and spread with Filling #3.


5. Top with fourth length of bread and spread with Filling #4.


6. Top with fifth length of bread. Carefully wrap entire loaf in plastic wrap and chill several hours or


overnight.


7. Early next morning, make frosting of soft cream cheese and mayo. Spread over entire surface (like a


frosting, adding little “frills” on top). Sprinkle top with a touch of paprika and a few chives for


decoration.


8. Place on a long platter, cover loosely with a sheet of foil (carefully “tented“), and chill. Remove from


refrigerator about ½ hour before serving and garnish platter with fancy lettuce leaves.


Pairs Well With


Notes

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