Celebration sandwich loaf (1973)

1970s, Vintage advertisements, Vintage appetizer and snack recipes, Vintage lunch recipes

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Here’s a stacked sandwich loaf featuring ham, salmon, egg and chicken spreads — each flavor separated by some bread, and then the whole thing is covered with a cream-cheese mayo frosting. Bet you’re just dying to try it, right?

Celebration sandwich loaf recipe

For the fillings

1. Combine 1-1/2 cups ground, cooked ham with 1/3 cup chopped pickle, 1 tablespoon prepared mustard and 1/2 cup Kraft Mayonnaise.

2. Combine 7-3/4 ounce can of salmon, drained, flaked; 1/3 cup sliced ripe olives, salt, pepper and 1/4 cup mayonnaise.

3. Combine 6 hard-cooked eggs, chopped; 1 tablespoon chives, 2 tablespoons chopped pimiento, salt, pepper, and 1/4 cup mayonnaise.

4. Combine 1-1/2 cups ground cooked chicken, 2/3 cup drained crushed pineapple, 1/4 cup chopped green pepper, salt, pepper and 1/3 cup mayonnaise.

For the sandwich loaf

Remove crusts from 16-inch long loaf unsliced white bread, cut in 5 lengthwise slices. Spread each with margarine and a filling. Stack layers; chill.

Combine 3 8-ounce packages softened Philadelphia cream cheese, mayonnaise; mix well. Frost sandwich loaf, reserving 3/4 cup of the mixture for decorating. Garnish. Chill.

Makes 12 servings

ANOTHER LOAF HOW-TO: Frosted layered sandwich loaf (1965)

Kraft makes real mayonnaise with lots of whole eggs, and extra egg yolks, too. But it takes more than eggs to make a great mayonnaise. So Kraft uses a carefully selected blend of pure vegetable oils. Then Kraft beats it in their own special way, until this mayonnaise is creamy-smooth. And its fluffy texture blends perfectly with other foods. All this makes Kraft Mayonnaise a very special real mayonnaise. Discover it now, in the handy, wide-mouth reusable jar.