Layered Deli Loaf Food

LAYERED DELI LOAF

Steps:

• In a small bowl, combine the mayonnaise, horseradish and mustard. Cut bread in half. Carefully hollow out bottom and top of loaf, leaving 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut sides of bread. , In the shell, layer ham, a third of the mayonnaise mixture, Monterey Jack cheese, turkey, a third of the mayonnaise mixture, cheddar cheese, roast beef, remaining mayonnaise mixture, tomato, pickle, onion and lettuce. , Replace top. Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.

LAYERED PICNIC LOAVES

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

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.

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.

LAYERED ITALIAN SANDWICH

Steps:

• Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
• Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.

LAYERED DELI LOAF

Steps:

• Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4" shell (discard removed bread or save for another use).
• In a small bowl, combine the mayo, horseradish, and mustard.
• Spread butter on cut sides of bread.
• In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
• Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.

LAYERED MEDITERRANEAN LOAF

Steps:

• Combine the first 4 ingredients in a medium bowl.
• Cut the loaf in half horizontally.
• Leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
• Spread the salsa mixture evenly over both halves, including border.
• On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
• Pack filling down slightly.
• Carefully invert the top half onto the bottom half.
• Press down firmly on the loaf and wrap tightly in plastic wrap.
• Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
• Serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.