Frosted Sandwich Loaf Food

FROSTED SANDWICH LOAF

Steps:

• In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
• In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
• In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
• In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
• Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
• Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

FROSTED SANDWICH LOAF

Steps:

• Remove crusts from an unsliced rectangular loaf of day old bread.
• Cut 4 lenghtwise slices and spread with butter.
• Place a slice on a platter butter side down, spread it with mayonnaise, then cover with a layer of tomatoes.
• Spread another slice with mayonnaise and place it dressing side down on the tomato layer.
• Spread the top of this slice with a layer of the minced meat, cover with the third slice of bread butter side down.
• Spread it with mayonnaise and cover with a layer of lettuce.
• Spread the fourth slice of bread with mayonnaise and place it on the lettuce.
• Place cream cheese in a bowl and thin with just enough milk to make it spreadable.
• Frost the outside of the loaf.
• Garnish with parsley and place in the refrigerator at least one hour before serving.
• Cut into slices to serve.

FROSTED SANDWICH LOAF

Steps:

• Combine eggs, mustard, 1/4 tsp. of the salt and dash of the pepper. Add enough dressing to moisten; mix lightly.
• Combine ham, pickles and enough dressing to moisten. Mix 4 oz. (1/2 of 1 pkg.) of the cream cheese, watercress, remaining 1/2 tsp. salt and remaining pepper.
• Remove crust from top and sides of bread. Cut bread into four lengthwise slices; spread with dressing.
• Spread 1 bread slice with egg mixture, second bread slice with ham mixture and third slice with cream cheese mixture. Stack layers; cover with remaining bread slice.
• Mix remaining cream cheese and 1/3 cup dressing until well blended. Frost sandwich loaf. Cover loosely; refrigerate several hours or until chilled.

PARTY SANDWICH LOAF

Steps:

• In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
• Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
• In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

FROSTED PARTY SANDWICH LOAF

Steps:

• 1. Remove crust from bread; cut into four lengthwise slices with an electric knife.Set aside. Avocado Filling: mash avocados; add pineapple and lemon juice, set aside. --- Egg Salad Filling: Make by combining all ingredients and add enough salad dressing to hold mixture together; set aside. --- Ground Bologna Filling: Combine bologna,onion and relish in a food chopper and pulse until mixed; add remaining ingredients and enough salad dressing and mustard to make of spreading consistency.; set aside. --- Frosting: Combine in a mixer bowl the cream cheese and cranberry jelly to make of spreading consistency; set aside. --- Assembly: Spread the top of the first layer of bread with butter and place on fancy tray. Spread with avocado filling. Spread both sides of the second piece of bread with butter and place on top of avocado filling. --- Spread egg salad on second slice of bread. Spread both sides of third slice of bread with butter and place on top of the egg salad layer. Put bologna filling on top of the third slice of bread. --- If necessary hold layers together with tooth picks. Frost sandwich loaf on all sides and ends and top with the cream cheese mixture. --- Wrap foil tent-like over loaf so as not to touch loaf very much. Tuck foil refrigerate Place in refrigerate at least 3 hours ,overnight if desired. This the best.
• 2. Variations: Thinly sliced tomatoes or cucumbers or cheese slices may be substituted for any of the salad fillings. --- Decorate the loaf with colorful garnishes such as: sliced ripe or stuffed olives Radish roses Carrot curls Watercress