Zippy Sandwich Loaf Recipes

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Frosted Sandwich Loaf image

This recipe is very versatile as you can use many different fillings, including thin sliced meats, seafood salad--or make up one of your own. You may use less salad dressing, if you like, in the spreads.

Provided by EWEDIN31

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h30m

Yield 24

Number Of Ingredients 22

2 cups fully cooked ground ham
½ cup creamy salad dressing (e.g. Miracle Whip)
3 tablespoons sweet pickle relish
1 tablespoon grated onion
2 cups ground bologna
3 tablespoons sweet pickle relish
½ cup creamy salad dressing (e.g. Miracle Whip)
1 (8 ounce) package cream cheese, softened
⅓ cup finely chopped walnuts
3 tablespoons pimento-stuffed green olives, chopped
2 tablespoons milk
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons creamy salad dressing (e.g. Miracle Whip)
⅛ teaspoon onion salt
⅛ teaspoon garlic salt
⅛ teaspoon celery salt
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk, or as needed
1 (1 pound) loaf white bread, sliced horizontally
4 medium sweet pickles, chopped
1 (2 ounce) bottle diced pimento, drained


  • In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
  • In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
  • In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
  • In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
  • Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
  • Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 15.1 g, Cholesterol 73.8 mg, Fat 27.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 13.3 g, Sodium 653.7 mg, Sugar 4.8 g


Hot and Zippy Sandwich Loaf image

This is a real pleaser. You can use 2 different types of lunch meat for a change of pace. I prefer using Italian bread instead of white.

Provided by pines506

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf unsliced white bread
3 tablespoons instant minced onion
1 tablespoon poppy seed
cayenne pepper, to taste
12 slices thin luncheon meat
1/2 cup butter
3 tablespoons mustard
1 tablespoon lemon juice
12 slices swiss cheese


  • Heat oven to 350°F.
  • Carefully trim crust from top of bread.
  • At equal intervals make six diagonal cuts from top of loaf almost through to bottom.
  • Place loaf on lightly greased baking sheet.
  • Mix butter, onion, mustard, poppy seeds, lemon and pepper; reserve 3 tbsp of mixture.
  • Spread butter mixture into cuts.
  • Alternate two cheese slices and two meat slices in each cut allowing each to come slightly over the top and sides of bread.
  • Spread reserved butter mixture over top and sides and bake for 25 minutes.
  • Cover with foil the last 10 minutes of baking.
  • To serve cut through diagonal cuts between meat slices and bread.

Nutrition Facts : Calories 592.2, Fat 34.5, SaturatedFat 20.4, Cholesterol 92.2, Sodium 868.8, Carbohydrate 48.4, Fiber 2.6, Sugar 5.7, Protein 22.4


Retro Party Sandwich Loaf image

Provided by Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

One 1-pound unsliced Italian bread loaf round
3 tablespoons mayonnaise
Two 7-ounce containers thinly sliced deli Black Forest ham
3 tablespoons mustard
One 7-ounce container thinly sliced deli smoked turkey
Two 16-ounce tubs whipped cream cheese
3 scallions, chopped
1 small bunch fresh chives, chopped
1/2 cup spring mix greens, cut into chiffonade
5 cherry tomatoes, halved


  • 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.


Zippy Sandwich Spread image

My boyfriend loves miracle whip and loves mustard, so I came up with this recipe to compliment his sandwiches at work. This works great on everything. We first had it with toasted chicken club sandwiches, but the possibilities are endless. We even use it as a spicy chip dip for veggies or potato chips! Use light Miracle Whip and no-fat sour cream to make this a guilt free spread!

Provided by sbera007

Categories     Lunch/Snacks

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

2/3 cup Miracle Whip (I used light)
1/4 cup Dijon mustard
1 cup sour cream (I used no fat)
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
2 tablespoons jalapenos (finely chopped)


  • Combine Miracle Whip salad dressing, Dijon mustard, sour cream, cayenne pepper, garlic powder, curry powder, and jalapenos.
  • Chill.
  • This spread will keep in the refrigerator for 3 weeks.

Nutrition Facts : Calories 74.1, Fat 6.7, SaturatedFat 2.6, Cholesterol 13.7, Sodium 191.1, Carbohydrate 3, Fiber 0.2, Sugar 2.2, Protein 0.7


Party Sandwich Loaf image

This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 4h

Yield 24

Number Of Ingredients 20

1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired


  • 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.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg


Meatloaf Sandwiches image

Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground beef chuck (10 percent fat)
1 cup roughly crushed saltine crackers (about 15 crackers)
1 cup coarsely grated sharp cheddar (3 ounces)
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Toasted country-style bread, lettuce, sliced dill pickles, and ketchup, for serving


  • Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
  • On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g


Zippy Sweet-and-Sour Meat Loaf image

Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.-Deb Thompson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar


  • In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 944mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 25g protein.


Basic Soft White Sandwich Loaf image

Provided by Rose Levy Beranbaum

Categories     Bread     Bake     Advance Prep Required

Yield Makes: two 8-by-4-by-4 1/2-inch-high loaves (1 1/4 pounds/581 grams)

Number Of Ingredients 15

Dough Starter (Sponge)
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
two 8 1/2-in-4 1/2-inch loaf pans, lightly greased with cooking spray or oil
a baking stone OR baking sheet
Flour Mixture and Dough
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 cups plus 3 tablespoons (about 11 ounces or 311 grams)
dry milk, preferably nonfat: 1/4 cup (1.5 or 40 grams)
instant yeast: 3/4 teaspoon (2.4 grams)
unsalted butter, softened: 9 tablespoons (4.5 ounces or 128 grams)
salt: 2 1/4 teaspoons (15 grams)
Optional: melted butter: 1 tablespoon (0.5 ounces or 14 grams)


  • 1. Make the sponge. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, Scrape down the sides of the bowl, and cover with plastic wrap.
  • 2. Make the flour mixture and add to the sponge. In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine.)
  • 3. Mix the dough.
  • Mixer Method Add the butter to the bowl and mix with the dough hook on low speed (#2 if using a KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
  • Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Hand Method Add the salt and butter to the bowl and, with a wooden spoon or your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with.)
  • Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky (sticky) enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra. (The dough will weigh about 44.25 ounces/1258 grams.)
  • Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-quart dough-rising container or bowl, lightly oiled with cooking spray or oil. Push down the dough and lightly spray or oil the surface. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) until doubled, 1 1/2 to 2 hours.
  • Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package, or give it 2 business letter turns and set it back in the container. Again oil the surface, cover, and mark where double the height would now be. (It will fill the container fuller than before because it is puffier with air.) Allow the dough to rise for 1 to 2 hours or until it reaches the mark.
  • 5. Shape the dough and let it rise. Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf: begin by gently pressing the dough (or lightly rolling it with a rolling pin) into a wide rectangle; the exact size is not important at this point. (A long side of the dough should be facing toward you.) Dimple the dough with your fingertips to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over the left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. (If you have a lot of experience shaping, you may prefer at this point to rotate the dough 90 degrees-a quarter turn.) Starting at the top edge of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and forth, gradually work your way toward the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under.
  • Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
  • 6. Preheat the oven. Preheat the oven to 350°F 45 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
  • 7. Bake the bread. Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210°F). Halfway through baking, turn the pans around for even baking.
  • 8. Glaze and cool the bread. Remove the bread from the oven and set it on a wire rack. Brush the top of the bread with the optional melted butter. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.
  • For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature and then refrigerate it for 8 to 24 hours. If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough.
  • • If not using the dry milk, you can replace 1 cup of the water with 1 cup milk, preferably nonfat, scalded (brought to the boiling point) and cooled to lukewarm.
  • A greater amount of sponge dough starter (pre-ferment) offers a fuller flavor in this "plain" bread, so almost 50 percent of total amount of flour is used in the sponge, compared to the usual 30 percent of hearth breads.
  • If using liquid milk, it is scalded to deactivate the enzyme in it that could make the dough sticky.
  • Baking the bread at too high a temperature, would result in too thin a crust, which would cause keyholing, or caving in at the sides of the loaf. Therefore, this bread is baked at 350°F. It is also important for the bread to be thoroughly baked so that the crust is firm enough to prevent it from compressing. The loaves should not be cut until completely cool for the same reason.
  • Flour: 100% Water: 66.3% (includes the water in the butter and honey) Yeast: 0.74% Salt: 2.3% Butterfat: 15.9%


Frosted Sandwich Loaf image

Three creamy fillings of hard-cooked eggs, ham and watercress are layered inside a sandwich loaf and frosted with cream cheese-ideal for a luncheon.

Provided by My Food and Family

Categories     Dairy

Time 3h45m

Yield Makes 12 servings.

Number Of Ingredients 10

6 hard-cooked eggs, finely chopped
1 tsp. HEINZ Yellow Mustard
1/2 tsp. salt, divided
1/8 tsp. black pepper
2 cups finely chopped ham
1/4 cup chopped sweet pickle
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/4 cup chopped watercress
1 unsliced sandwich loaf (16 inch)


  • Combine eggs, mustard, 1/4 tsp. of the salt and dash of the pepper. Add enough dressing to moisten; mix lightly.
  • Combine ham, pickles and enough dressing to moisten. Mix 4 oz. (1/2 of 1 pkg.) of the cream cheese, watercress, remaining 1/2 tsp. salt and remaining pepper.
  • Remove crust from top and sides of bread. Cut bread into four lengthwise slices; spread with dressing.
  • Spread 1 bread slice with egg mixture, second bread slice with ham mixture and third slice with cream cheese mixture. Stack layers; cover with remaining bread slice.
  • Mix remaining cream cheese and 1/3 cup dressing until well blended. Frost sandwich loaf. Cover loosely; refrigerate several hours or until chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g


Poor Boy Loaf image

"A zippy spread flavors this hot sandwich loaf," reports Marcia Orlando of Boyertown, Pennsylvania. "Hearty appetites will appreciate this savory, satisfying snack."

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 unsliced loaf (12 ounces) Italian bread
1/4 cup butter, softened
1 tablespoon prepared mustard
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
2 medium tomatoes, thinly sliced
6 ounces sliced mozzarella cheese
6 ounces thinly sliced hard salami
1/3 cup pickled sweet pepper rings


  • Cut bread into 1/2-in. slices, leaving slices attached at the bottom. In a small bowl, combine the butter, mustard, parsley, garlic and red pepper flakes. Spread on every other slice. Place tomatoes, mozzarella, salami and pepper rings between the buttered slices. Wrap in foil. Bake at 350° for 10-12 minutes or until cheese is melted.

Nutrition Facts :


Easy White Sandwich loaf image

An easy but detailed recipe with lots of tips on how to create a perfectly mixed, kneaded, risen, shaped, proven and baked loaf of bread!

Provided by Mrsgrew

Time 3h25m

Yield Serves 22

Number Of Ingredients 4

500g Strong white flour
7ml instant yeast
8g salt
350ml water


  • For sandwich loaf tin: 807g strong white flour 11g instant yeast 16g salt 565ml water
  • You will need: 2 x large mixing bowls, Digital weighing scales, Cling film, Spatula or wooden spoon, Sunflower oil for greasing tin, Olive oil for greasing mixing bowls, Rolling pin, Jug to measure water, Dough scraper, Dough lame, Loaf tin, Tin for putting water into to create steam, And plastic spray bottle (optional)
  • A very important point regarding loaf tins, a lot of tins say they are 2lb, but actually aren't and this can lead to the dough collapsing because it isn't properly supported or the dough's oven spring going over the sides because the tin is too low. The best way to work out the size of your tin is to put it empty on weighing scales, fill it with water to the top and work out how many ml there are for example 1300ml is 1300g. You want a dough that is 60% volume of the tin for white flour or 70% for wholegrain of the tins volume for a loaf that will fill the tin well. So based on the 1300ml we would need a white dough that is 780 (to work this out I divided 1300 by 100 x 60 to work out 60 percent which gave me 780, this is weight of the dough before baking). The best tin in my opinion is an 800g sandwich loaf tin (23cm long, 12cm wide and 12cm tall) which needs more than 800g of dough, so don't be confused by tin size labels. To adjust recipes to suit tin volumes, here is a website with a dough converter:
  • Measure out the flour, and put yeast and salt on opposite sides of the bowl. A good way to measure water is on the weighing scales using a jug as 1ml of water weights the same as 1g so 350ml is 350g. Make a well in the middle add the water a bit at a time, using a spatula or a spoon continuing mixing until all water has been added. You will notice that it becomes difficult to mix the dough with just the spatula, so use your hands instead to fold the dough over on itself inside the bowl until it feels firm and comes together.
  • Lightly flour the work surface and knead the dough for 10 minutes, use a bit more flour if you need to, a dough scraper is very useful at this stage. Divide the dough into two and oil 2 mixing bowls with olive oil, put each ball into 2 separate glass bowls, the bowls should be big enough to allow the dough to at least double in size. Move the balls around so they are covered in the oil. Cover with Clingfilm and leave for a 1 hour and 30 minutes.
  • Just before 1 hour and 30 minutes is up, turn on the oven to 220 conventional, 200 fan and Gas mark 7, make sure the shelves are arranged so a tin can fit in and the dough has enough room to rise 2-3 inches above the top of the tin, also you need to be able to have a empty tin (I use a 20cm or 8 inch sandwich cake tin) which will be later filled with boiling water to create steam. I have two shelves, one right at the bottom for the empty tin and one on the next level where the loaf tin will go. To test if your dough has risen, use to wet fingers to gently press about 1 inch into and poke two holes into the dough, if the holes stay then the dough has risen enough as it doesn't have any more energy to fill the holes, if it fills in then it needs more time, so keep checking and testing every 5 minutes. If the holes collapse then it has over risen, no need to panic as we just take time off the proofing time. For example if it has over risen by 10 minutes, we reduce time that the dough proofs in tin by 10 minutes and put it into the oven.
  • Next, lightly flour the work surface, make sure you have lightly oiled the tin with sunflower oil (not olive or vegetable as they vaporize) and you have a rolling pin. Punch both dough's down removing the air, join both together and knead for 30-60 seconds. Then fold the edges of the dough into the centre, moving the dough round as you do, you should end up with a tight ball; this creates tension on the surface of the loaf and helps give the loaf structure. Place the ball on the work surface and using both hands slightly underneath, continue until all the dough is rolled up and sealed. Using a rolling pin, roll the dough out to a large rectangle, the width should be no wider than the tin. When you have done this, start with one end and fold over the dough about a good inch or two from the bottom, using the heel of your hand press firmly on the seal, roll the roll of dough forward and seal again, remember to press firmly as you do. Keep going until all the dough has been rolled and sealed, put the dough into the tin with the seal at the bottom and gently flatten the dough roll in the tin. This video will help:
  • Cover the tin with a tea towel and leave to rise for 30-35 minutes, less if it has over risen. Fill the empty tin that is in the oven with hot/warm water. You can also use the spray bottle to create more steam. To check if the dough has proven enough using your small finger gently poke the dough in the corner, if it fills back then it needs another 5 minutes and then check again in another corner, if it doesn't fill back in then it is ready for the oven. Use a dough lame to score the bread before going into the oven. This controls the oven spring and stood the crust from tearing open. You can cut straight down the middle or a few diagonal cuts across the width of the dough.
  • The oven should be at the right temperature, steamy and ready for the tin. You can sprinkle water on top and dust with flour and gently rub to give a stone baked affect, you can also spray (using a plastic spray bottle) the top of the dough as this will keep the crust softer for longer and allow for more oven spring. You can also spray the oven before and after the loaf goes into the oven but once the oven door is closed do not open the door for the first 5-10 minutes as this is when the oven spring happens and the crust forms. I would also recommend that you slash the top of the dough with a very sharp serrated knife or dough lame, you can do a long vertical slash all the way down the middle of the loaf, but my personal favorite is 3-4 equally spaced diagonal cuts, make sure that they are quite deep.
  • Bake at 220 conventional, 200 fan and Gas mark 7 for 20 minutes, remembering to turn the loaf every 10 minutes for an even bake. Turn down to 200 conventional, 180 fan and gas mark 5-6, for 35 minutes, then remove from the loaf from the tin and put back on the shelf for 5 minutes, the loaf if ready when removed from the tin it sounds hollow like a drum. For extra crispiness, you can remove the loaf from the tin and place back in the oven for a further 5 minutes. Let the loaf cool down on a wire rack.

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2018-05-05 Shaping a Pan Loaf. Lightly flour the top of your relaxed dough on the work surface. Using a bench knife and your hand and flip the round over. Fold the bottom up to the middle. Then fold each side, left and right, over to the other to form what looks like an open envelope in front of you. Then, grab the top and fold it up and down to just ...

Zippy Parmesan Veal Sandwich. The whole family will love making this quick an easy recipe. Add more hot sauce to the mix for a little extra zip! Prep Time15 mins Cook Time12 mins Total Time27 mins 1 cup (250 mL) fresh toasted breadcrumbs ¼ cup (50 mL) grated Parmesan cheese 1 tbsp (15 mL) each minced fresh Ontario Parsley and Basil Salt and pepper 1 large Ontario …

How To Make zippy sandwich loaf 1 Mix butter or margarine, mustard and poppy seeds together; set aside. 2 Make cuts in bread loaf as if you were slicing for sandwiches but not all the way through. Make slices so that when done, you will have enough for sandwiches.

2021-02-11 Just cook down yellow onions with butter, sugar, and balsamic vinegar on the stovetop until jammy and tender. When cooled, the confit has a sweet, mellow onion flavor that instantly elevates cold meat sandwiches. Or enjoy it by itself on a baguette for a Parisian-style lunch on the go. 04 of 15.

2019-04-11 Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf. Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired. Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle.

2018-07-19 You will need nine slices from a loaf of white bread. Trim off crusts and place 3 slices end for end to make an even oblong. Put together with 2 different fillings (ham-loaf salad and egg-olive salad make a good combination). Frost top and sides with well-seasoned cottage cheese. Garnish with sliced olives. 21. Salad and sandwich loaf (c1930s) 22.

2022-04-26 Zippy Dijon Caprese Sandwich by the ClannMaster. Spread dijon mustard and pesto on the bottom slice. Thinly slice tomatoes (with the tomatoes laying on their side) and arrange in a layer. Dijon mustard is a classic type of prepared mustard originating in the French city of Dijon, and usually features white wine and unripe grape

2022-04-25 Multigrain Sandwich Loaf In Cookie Haven. sesame, salt, rolled oats, bread flour, wholemeal flour, sugar and 5 more. Gluten Free White Sandwich Loaf Bread (in Under an Hour!) nutritional yeast, almond flour, salt, egg whites, cream of tartar and 7 …

Zippy Pork Barbecue Sandwiches recipe: Try this Zippy Pork Barbecue Sandwiches recipe, or contribute your own. Add your review, photo or comments for Zippy Pork Barbecue Sandwiches. American Main Dish Grill and BBQ

2018-07-28 Bake for 30 minutes, until a toothpick inserted into the centre of the loaf comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack. The nutrition program at Kids & Company thrives on creating delicious meals and snacks free of any additives, preservatives, artificial flavours or colours.

2019-05-08 This frosted sandwich loaf holds a surprise in every layer: curried egg salad, tomato, chicken salad, and devilled ham-pickle filling between slices of bread — frosted with a velvety smooth mixture of mayonnaise or salad dressing and cream cheese. Makes 2 loaves and 22-24 servings. Course Lunch or Tea. Cuisine Canadian.

2020-04-07 BAKE. PREHEAT YOUR OVEN TO 225-235C for 30mins with an enamel tray on the lowest rack PUT your dough in on a rack above the enamelled tray ADD two handful of ice BAKE for 20mins REDUCE temperature to 200C, BAKE for 20mins REDUCE temperature to 180C, BAKE for 20mins INSERT thermometer, the inner dough temperature must reach 100C.

Making the sandwich loaf dough In the bowl of your standing mixer, combine the two types of flour with the salt, the vitamin C and then add the instant yeast and olive oil. Now add most of the water (slightly warm around 30ºC), but hold back around 40 grams.

The sandwich loaf is best made with the sponge and dough process in which a dough or batter of flour and water with some salt, is seeded with a small amount of yeast and allowed to fully ferment, classically overnight to be made into various breads in the morning. The addition of extra flour forms the dough which ferments rapidly, the sponge ...

2017-03-01 Zippy tuna sandwich recipe. Learn how to cook great Zippy tuna sandwich . deliver fine selection of quality Zippy tuna sandwich recipes equipped with ratings, reviews and mixing tips. Get one of our Zippy tuna sandwich recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Zippy Tuna Salad …

2021-12-30 Zippy Dijon Caprese Sandwich By The Clannmaster – Light Lunch Ideas "caprese sandwich With of recipes for lunches and light meals, there's no reason to be bored. Previous Steps to Prepare Zippy Dijon Caprese Sandwich by the ClannMaster Favorite. To get started with this particular recipe, we have to first prepare a few ingredients. You can ...

In a large bowl, combine the first six meat loaf ingredients; add 2/3 cup of the reserved sauce. Crumble beef and pork over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Pour the remaining sauce over loaves. Bake, uncovered, at 350° for 50 minutes or until no pink remains and a thermometer reads 160°. Nutrition Facts

2020-01-21 If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking. This post and recipe have been updated. Originally published April 17, 2008. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts.

2017-08-01 Instructions. Lightly toast the insides of the bread under the broiler until just barely golden. Arrange the cheese slices on the bottom half of the loaf. Top with one layer of meat, spread mayo on the meat, add another layer of meat, and spread the mustard on top.

2020-07-03 Grease a deep 900g (2lb) loaf tin with butter. Place the flour, yeast and salt in a large bowl and mix well. Place the milk, honey and butter in a saucepan and melt over a medium heat, stirring to melt the butter. Try not to let the mixture get too hot – you don’t want it to come to the boil. When the butter has melted, remove from the heat.

2020-10-11 Step 1 To make this recipe, start by preparing one batch of the Master Bread Dough. Step 2 Liberally coat an 8½x4½" or 9x5" loaf pan with extra-virgin olive oil. Lightly flour work surface with...

2017-03-12 Quickly whisk together the ¼ cup apple butter, 1 tablespoons apple cider vinegar, and dash of hot sauce. Add a slice of meatloaf to each slice of bread. Spoon the sauce over, add lettuce, one more slice of cheese, and the top piece of buttered bread. Press the sandwiches and flip to grill the other side.

Shape the dough into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

2018-03-25 Spread one filling on the bottom layer of bread. Top with one bread slice and spread one filling on top of bread. Repeat layers until all filling and bread are used. In medium bowl, mix cream cheese and milk until well blended. Spread cream cheese on outside of loaf, smoothing it as you spread. Cover and refrigerate 3 hours or until firm.

Sandwich loaf recipe. Learn how to cook great Sandwich loaf . deliver fine selection of quality Sandwich loaf recipes equipped with ratings, reviews and mixing tips. Get one of our Sandwich loaf recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Good Eats Meatloaf This good eats meatloaf recipe …

Aug 18, 2019 - Explore Marcile Turney's board "Sandwich loaf" on Pinterest. See more ideas about sandwich cake, sandwich loaf, tea sandwiches.

Set bread shells and 1 1/2 cups breadcrumbs aside. Advertisement. Step 2. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; add chopped onion and mushrooms, and saute 8 minutes or until tender. Step 3. Stir together egg and 2 tablespoons ketchup in a large bowl. Add onion mixture, 1 1/2 cups breadcrumbs, 1/2 cup cheese, ground ...

2020-01-24 Place loaf onto large sheet of foil. Melt butter, then stir in garlic, parmesan and parsley. Pour over loaf, taking care to spread it out and ensure that some seeps between the slices. Wrap loaf tightly with foil. Bake for 25-30 minutes or until sandwich loaf is very hot and heated through. Remove from oven, cut into slices and serve immediately.

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Top Asked Questions

How do you make a sandwich from a 1-1/2 pound loaf?
A sandwich loaf made from a 1-1/2 pound loaf of bread will serve 10. 7. Cream cheese frosting or filling Add 3-4 tbsp. cream to 1 (8-ounce) package softened cream cheese. Whip until smooth. Tint, flavor and season as desired. Use 2 (8-ounce) packages of cream cheese to frost a sandwich loaf made from a 1-1/2 pound loaf of bread. 8.
Can you freeze a sandwich loaf with cheese?
Cover with a layer of cheese spread. Cover with plastic wrap without touching the cheese (use toothpicks, if needed). Refrigerate for at least 2 hours. Garnish with basil leaves and pink peppercorns or to your taste. Once the sandwich loaf is sliced, you can freeze it, separating each slice with parchment paper.
How do you make a cold cut sandwich?
Cold cut sandwich loaf Remove crusts from loaf of unsliced sandwich bread. Cut in four equal slices, lengthwise. Spread slices with a mixture of mayonnaise and mustard. On the bottom slice, add lettuce and cold meat slices. Place another slice of bread on top and add cheese and cold meat.
How do you make a Pillsbury Italian loaf?
Preheat oven to 350 degrees. Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll. Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal. Place on non-stick baking sheet.

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