Make a party sandwich loaf: Frosted, layered & filled food
A prescription for perking up dreary days might be to create a party sandwich and invite friends to share it!
Each of the party sandwiches below can be your own creation. You can choose light or dark bread, any variety of fillings or spreads to suit the time of day and the occasions, and then decorate and garnish them as you wish.
1. Holiday party loaf (1981)
2. Pretty enough to be the centerpiece (1973)
Cream cheese-frosted sandwich loaves are fine for luncheons, especially those after morning committee meetings and bridge games. They can be filled with meat or egg salads, or seasoned cheese spreads. The cream-cheese frosting can be tinted to complement a color scheme, and the loaf decorated to coordinate with a theme, special occasion or holiday.
Sandwich loaves usually are pretty enough to be the centerpiece of the luncheon or buffet table, as well as the main food of the meal. Molded fruit salads, fresh fruit compotes, vegetable relishes, crisp potato sticks and sherbet go well with sandwich loaves.
3. Seven-layer sandwich cake (1969)
Several fillings can be used between the slices of bread. The same fillings, pushed through a cookie press, can be used to make a design on the top of the sandwich.
These sandwiches, cut into wedges, are nice served with pickles, potato chips, cookies and coffee.
Trim crusts from one unsliced loaf of bread. (Day-old bread slices easily.) Slice into three or four horizontal slices: Spread desired fillings (see recipes below) between slices of bread. Frost with softened, whipped cream cheese, tinted if desired.
Decorate with shrimp, olive or hard-cooked egg slices, parsley, capers, anchovy paste or tinted cream cheese piped into a design. Refrigerate until ready to serve. A sandwich loaf made from a 1-1/2 pound loaf of bread will serve 10.
7. Cream cheese frosting or filling
Add 3-4 tbsp. cream to 1 (8-ounce) package softened cream cheese. Whip until smooth. Tint, flavor and season as desired. Use 2 (8-ounce) packages of cream cheese to frost a sandwich loaf made from a 1-1/2 pound loaf of bread.
8. Betty Crocker party sandwich loaf
9. Round sandwich loaf
Using day-old round loaf of dark bread, slice off rounded top. Slice remaining bread into three or four horizontal slices. Spread with desired fillings between slices of bread. If two fillings are used, alternate circles of different fillings on top of sandwich round. Garnish with parsley, olives, radish roses or chopped hard-cooked egg.
Insert several toothpicks into top of the sandwich, leaving 1-2 inches of the picks exposed. Wrap with plastic wrap and refrigerate until serving time. [Remove wrap and toothpicks before serving.] A round of bread, 8-inches in diameter, can be cut into six or eight wedges.
10. Party sandwich loaf
11. Fruity frosted sandwich loaf (1966)
Here is a basic recipe for meat salad fillings. Sandwich loaves and unfrosted sandwiches rounds require about three cups filling. Chopped hard-cooked egg or grated cheese can be substituted for the meat or seafood in the recipe.
Combine 1 cup chopped cooked meat, poultry, fish or seafood with 1/2 cup finely chopped celery, green pepper, sweet pickle relish or chopped stuffed olives and 2-3 tbsp. mayonnaise, or enough to moisten for spreading a consistency. Season with salt. pepper, herbs and spices appropriate for the kind of meat used. Makes about 1-1/2 cups filling.
12. Seasoned sandwiches
For seasoned sandwiches, use either white or dark bread. Use meat, egg salad or seasoned cream cheese fillings. A pickle, asparagus spear or several olives can be rolled into the sandwich for additional texture and color.
Refrigerate to set as directed above. These sandwiches can be buttered on the outside and rolled in chopped parsley, if desired. Slice in 1-inch slices to serve.
To 1 (8-ounce) package softened cream cheese that has been whipped with 3-4 tbsp. cream, add any of the following: 1/4 cup chopped, drained cucumber; 1/4 cup chopped dates or raisins; 1/4 cup chopped pecans; 1/4 cup orange or pineapple marmalade; a mixture of 1 tbsp. each chopped pimiento, onion and chives.
17. Individual sandwich loaves — topped with Treet (1952)
18. Elegant idea — this frosted sandwich loaf (1940s)
Remove crusts from a loaf of day-old bread. Cut four lengthwise slices. Place a slice on a platter, spread with Kraft Mayonnaise; cover with peeled sliced tomatoes. Spread another slice with mayonnaise; place with dressing side on the tomatoes. Spread top of this slice with Kraft Relish Spread, cover with the third slice of bread. Spread it with mayonnaise arid cover with lettuce. Spread the fourth slice of bread with mayonnaise; place on lettuce. Soften three 3-ounce packages Philadelphia Brand Cream Cheese with milk; frost outside of loaf. Garnish with parsley. Chill; serve in inch-thick slices. Serves 6 to 8.
193. Cold cut sandwich loaf
Remove crusts from loaf of unsliced sandwich bread. Cut in four equal slices, lengthwise. Spread slices with a mixture of mayonnaise and mustard. On the bottom slice, add lettuce and cold meat slices. Place another slice of bread on top and add cheese and cold meat. Repeat layers, making sure bread is on top. Soften cream cheese with salad dressing and cover loaf. Sprinkle the surface with crushed potato chips. Place in refrigerator and chill well before serving.
20. Evening “card party” sandwiches
This elegant creation is delicious as well as beautiful — and, believe it or not, it’s easy to make (but your guests won’t know that!). You will need nine slices from a loaf of white bread. Trim off crusts and place 3 slices end for end to make an even oblong. Put together with 2 different fillings (ham-loaf salad and egg-olive salad make a good combination). Frost top and sides with well-seasoned cottage cheese. Garnish with sliced olives.
21. Salad and sandwich loaf (c1930s)
22. Ribbon sandwiches (1973)
Ribbon and checkerboard sandwiches are just as much fun to make as the party sandwiches that are a meal in themselves. Finger sandwiches are nice served with punch or tea or with a luncheon of fruit or meat salad.
To make ribbon sandwiches, alternate two slices each of day-old dark and light bread, from which the crusts have been trimmed. Spread a smooth cream-cheese filling, seasoned if you choose, on three slices of bread and top with the last slice.
Wrap tightly in plastic wrap and refrigerate until set. Slice into 1/2 to 3/4-inch slices, and then slice each of these slices in halves so that each piece has alternating breads. (See diagrams.) To store until serving time, refrigerate covered with a damp towel.
Cut slices of ribbon sandwiches. Spread all except one with a cream cheese filling, or same filling used on ribbon sandwiches. Turn every other slice bottom-side-up (see diagram) and put together to form one sandwich loaf. Wrap tightly and refrigerate until set. To serve, slice. For finger sandwiches, cut each slice in half.