Retro Party Sandwich Loaf Recipes

RIBBON SANDWICHES

Steps:

• For each sandwich you will need 4 horizontal slices of bread. Start by buttering all sides except for the ones facing outward.
• Lay one of the slices with an unbuttered side down on the countertop. Spread on about 1 cup of desired sandwich filling. Top with a slice of bread that is buttered on both sides. Spread on about 1 cup of another sandwich filling on top. Top with another slice of buttered bread, followed by another cup of filling. Finally, top with the remaining slice of bread without butter on the top.
• Using a serrated knife, cut off the outer crust of the bread. Proceed with cutting into sandwiches, about one inch thick.
• Lay sandwiches on a serving platter and serve immediately, or cover with plastic wrap and serve later (you don't want the sandwiches to dry out!)

PARTY SANDWICH LOAF

Steps:

• In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
• Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
• In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

PARTY SANDWICH LOAF

Steps:

• Bread: Trim all crusts. Place on its side. Measure and mark 5 even cuts about 1/2 inch wide. With a ruler as a guide, cut 5 lengthwise slices, keeping them in order of cutting so that the loaf can be reassembled.
• TO ASSEMBLE:.
• Along with the cheese spread, choose 3 other fillings.
• Spread each slice with butter.
• Place bottom slice, butter side up, on waxed paper-covered bread board or baking sheet.
• Spread to the edges with Cheese spread.
• Place 2nd slice on top of cheese spread and cover with Chicken and Almond Filling.
• Add third slice of bread and spread with Egg and Olive filling.
• Top with fourth slice and spread with Ham and Pimento Filling.
• Place 5th slice of bread buttered side down on Ham filling.
• Gently shape the loaf so the edges are even, removing any excess fillings.
• TO ICE:.
• Spread sides and top with Cream Cheese icing.
• Garnish top as desired with strips of green pepper, ripe olives and sliced radish in design, or colour cream cheese and decorate using a cake decorator.
• Chill at least 3 hours before serving.
• TO SERVE:.
• Place loaf on large tray or platter. Cover remainder of tray with lettuce or arrange tomatoes, cucumbers and olives around the loaf. Garnish with parsley. Slice loaf into 10 one-inch slices and serve on individual salad plates with lettuce and vegetable garnishes.

PARTY SANDWICH LOAF

Steps:

• 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. Place 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: Garnish with olive slices, parsley and radish roses. Cut into 1 inch slices
• Combine 4 hard-cooked eggs (finely chopped), 2 tablespoons minced ripe olives, 1/4 teaspoon salt, 1/2 teaspoon prepared mustard, dash pepper and 3 tablespoons mayonnaise.
• Combine 3/4 cup ground cooked ham or luncheon meat, 2 tablespoons minced breen bell pepper, 1 tablespoon minced onion, 1 teaspoon prepared mustard and 1/4 cup mayonnaise.
• Combine 1 (6 1/2-7 1/2 ounce) can seafood (drained and flaked or chopped), 1 tablespoon snipped parsley, 1 tablespoon snipped chives, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, dash pepper and 1/4 cup mayonnaise.
• Combine 3/4 cup ground cooked chicken (1/4 pound), 1/4 cup minced celery, 2 tablspoons sweet pickle relish, 1/4 teaspoon salt, dash pepper and 3 tablespoons mayonnaise.

RETRO PARTY SANDWICH LOAF

Steps:

• Trim the bread into a cylinder with a large serrated bread knife, flattening out the top and evening out the sides so that you are left with a tall cake-like shape. (For neat edges, use a 6-inch cake pan or a small plate on top of the loaf as a guide to cut around.) Cut the bread horizontally into 4 layers, using a sawing motion.
• Place the bottom bread layer on a serving plate or cake stand and cover with half of the mayonnaise. Layer on one container of the Black Forest ham. Place the second bread layer on top, cover with half of the mustard and top with the smoked turkey. Place the third bread layer on top, cover with the remaining mayonnaise and top with the remaining ham. Spread the cut side of the fourth bread layer with the remaining mustard and close the sandwich. Press down to adhere the layers together.
• Frost the loaf with the cream cheese using an offset spatula. Press the scallions along the bottom edge of the loaf. Sprinkle the chives on the outer top edge of the loaf. Sprinkle the spring mix greens in the center of the cake. Arrange the cherry tomatoes cut-side down at regular intervals around the top of the cake. Serve immediately or chill until ready to serve.