Frosted ribbon sandwich loaf from the 1960s

Frosted ribbon loaf is a tasty treat (1968)

Article from the Petoskey News-Review (Petoskey, Michigan) December 18, 1968

Slices of fresh bread held together by a rainbow of fillings, and smothered all over with fluffy whipped cream cheese. Sound good?

Filled with a variety of spreads, this colorful sandwich loaf is one of many party sandwich ideas you’ll find in the latest edition of the Better Homes & Gardens “New Cook Book”, available at your favorite bookstore.

In a special chapter on breads, you’ll find new ideas for almost every kind of sandwich under the sun, from hot meat sandwiches to delicate party sandwiches. Special test kitchen tips tell you how to keep sandwiches fresh, how to cut fancy shapes for party sandwiches, and some trimming tips for that special touch.

This Frosted Ribbon Loaf is one of the special party sandwiches that is sure to please every one of your guests.

Frosted ribbon 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. A tomato rose is fitting trim.

SEE MORE! 20 frosted party sandwich loaf recipes to make… or avoid

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Frosted ribbon loaf

Yield: Makes 10 slices

Prep Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours

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Ingredients

Ham salad 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 salad 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 whole loaf

• Unsliced sandwich bread loaf
• 4 3-ounce packages cream cheese, softened
• 1/3 cup milk

Instructions

1. Ham filling: Combine 5 ham salad ingredients.
2. Egg filling: Combine 5 egg salad ingredients.
3. Trim crusts from loaf.
4. Slice bread lengthwise in 3 equal layers; butter slices.
5. Assemble loaf using two spatulas to support layers. Spread first slice, buttered side up, with ham filling, second slice with egg filling; end with third slice.
6. Wrap in foil and chill for at least 1 hour.
7. At serving time, make frosting by beating cream cheese with milk until fluffy.
8. Frost top and sides of loaf. Sprinkle generously with snipped parsley. Garnish as desired.

Notes

Instead of frosting the loaf just before serving, you may do so ahead of time, cover loosely, and store in the refrigerator until serving time.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 123mgSodium: 755mgCarbohydrates: 41gFiber: 2gSugar: 7gProtein: 15g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

How to make ribbon sandwiches (unfrosted)

Assemble Ribbon Loaf with 2 or 3 different fillings (such as cream cheese with pineapple, pimiento cheese with chopped ripe olives, honey and peanut butter, or crab meat and mayonnaise.) Wrap in foil; chill. Slice; serve unfrosted.

ANOTHER ONE TO TRY: Frosted layered sandwich loaf (1965)