Frosted ribbon sandwich loaf (1960s)

Frosted ribbon sandwich loaf recipe

This frosted ribbon sandwich loaf is strictly for company, and simply delicious! You slice through the luscious cream cheese frosting to reveal pretty layers of ham and egg filling. Tomato rose is fitting trim.

Frosted ribbon sandwich loaf recipe

Frosted ribbon loaf recipe

Ham filling:
1 cup ground cooked ham
1/3 cup finely-chopped celery
2 tablespoons drained pickle relish
1/2 teaspoon horseradish
1/4 cup mayonnaise

Egg filling:
4 hard-cooked eggs, chopped
1/3 cup chopped stuffed green olives
2 tablespoons finely-chopped green onion
2 teaspoons prepared mustard
1/4 cup mayonnaise

For both:
Unsliced sandwich loaf
4 3-ounce packages cream cheese, softened
1/3 cup milk

Ham filling: Combine first 5 ingredients.

Egg filling: Combine next 5 ingredients.

Trim crusts from loaf. Slice bread lengthwise in 3 equal layers; butter slices. Spread first slice, buttered side up, with ham filling, second slice with egg filling; end with third slice. Wrap in foil and chill. At serving time,* beat cream cheese with milk till fluffy. Frost top and sides of loaf. Sprinkle generously with snipped parsley. Makes 10 slices.

* Or, frost early, cover loosely, and store in refrigerator till serving time.

 

 

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