This clever & tasty frosted ribbon sandwich loaf will elevate the elegance any party
The sandwiches were usually cut into dainty squares or rectangles, with the colorful layers of fillings creating an appealing visual effect that was both charming and appetizing. Over time, variations of the ribbon sandwich began to emerge, like this frosted ribbon sandwich loaf from the 1960s.
This variation took the ribbon sandwich concept to the next level by arranging the layered sandwiches into a loaf shape and then “frosting” it with a smooth cream cheese mixture. This frosted loaf was then typically garnished with fresh herbs, vegetables, or even edible flowers — a pretty striking centerpiece that would delight your guests to this day!
Frosted ribbon sandwich 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.
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)