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.
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Frosted sandwich loaf vintage recipe from 1965
Ham-pickle filling (recipe below)
Chicken salad filling (recipe below)
Curried egg filling (recipe below)
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
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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