Frosted layered sandwich loaf (1965)

Frosted layered sandwich loaf (1965)

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Old-fashioned frosted sandwich loaf recipe

This frosted sandwich loaf holds a surprise in every layer: curried egg salad, tomato, chicken salad, and deviled ham-pickle filling between slices of bread — frosted with a velvety smooth mixture of mayonnaise or salad dressing and cream cheese.

A MUST-SEE COLLECTION: 20 frosted party sandwich loaf recipes to make… or avoid

Frosted layered sandwich loaf (1965)

Frosted sandwich loaf vintage recipe from 1965

Ingredients

Ham-pickle filling (recipe below)
Chicken salad filling (recipe below)
Curried egg filling (recipe below)
Peeled tomatoes
1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread
Butter or margarine
2 tablespoons mayonnaise or salad dressing
2 packages (8 oz.) cream cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons light cream

Directions

Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine.

Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread.

Combine cream cheese, 1/4 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 (as shown).

Ham-pickle filling: Mix 3 cans (2-1/4 ounces each) deviled ham and 1/4 cup chopped sour pickle.

Chicken salad filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.

Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped.

Makes 8 to 10 servings

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Comments on this story

4 Responses

  1. This reminds me of my grandma so much. I used to help her make this the day before Christmas Eve. She served it with Oyster Stew. I’ve made this for our very good friends for the past four years. Since I never did mature into liking Oyster VB Stew I serve it with Crab Stew instead. Thank you for the memories 🎄

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