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.

RETRO PARTY SANDWICH LOAF

Steps:

• Trim the bread into a cylinder with a large serrated bread knife, flattening out the top and evening out the sides so that you are left with a tall cake-like shape. (For neat edges, use a 6-inch cake pan or a small plate on top of the loaf as a guide to cut around.) Cut the bread horizontally into 4 layers, using a sawing motion.
• Place the bottom bread layer on a serving plate or cake stand and cover with half of the mayonnaise. Layer on one container of the Black Forest ham. Place the second bread layer on top, cover with half of the mustard and top with the smoked turkey. Place the third bread layer on top, cover with the remaining mayonnaise and top with the remaining ham. Spread the cut side of the fourth bread layer with the remaining mustard and close the sandwich. Press down to adhere the layers together.
• Frost the loaf with the cream cheese using an offset spatula. Press the scallions along the bottom edge of the loaf. Sprinkle the chives on the outer top edge of the loaf. Sprinkle the spring mix greens in the center of the cake. Arrange the cherry tomatoes cut-side down at regular intervals around the top of the cake. Serve immediately or chill until ready to serve.

PARTY SANDWICH LOAF

Steps:

• Bread: Trim all crusts. Place on its side. Measure and mark 5 even cuts about 1/2 inch wide. With a ruler as a guide, cut 5 lengthwise slices, keeping them in order of cutting so that the loaf can be reassembled.
• TO ASSEMBLE:.
• Along with the cheese spread, choose 3 other fillings.
• Spread each slice with butter.
• Place bottom slice, butter side up, on waxed paper-covered bread board or baking sheet.
• Spread to the edges with Cheese spread.
• Place 2nd slice on top of cheese spread and cover with Chicken and Almond Filling.
• Add third slice of bread and spread with Egg and Olive filling.
• Top with fourth slice and spread with Ham and Pimento Filling.
• Place 5th slice of bread buttered side down on Ham filling.
• Gently shape the loaf so the edges are even, removing any excess fillings.
• TO ICE:.
• Spread sides and top with Cream Cheese icing.
• Garnish top as desired with strips of green pepper, ripe olives and sliced radish in design, or colour cream cheese and decorate using a cake decorator.
• Chill at least 3 hours before serving.
• TO SERVE:.
• Place loaf on large tray or platter. Cover remainder of tray with lettuce or arrange tomatoes, cucumbers and olives around the loaf. Garnish with parsley. Slice loaf into 10 one-inch slices and serve on individual salad plates with lettuce and vegetable garnishes.

SANDWICH LOAF

Steps:

• Remove the bread crusts and slice the loaf lengthwise into 4 slices.
• Butter 2 slices on 1 side for the top and bottom, butter the 2 remaining slices on both sides.
• Spread a layer of salad (you can use the same or different salads) on the bottom slice, add another slice then salad, repeat and top with the last slice butter side down.
• Press down on the loaf just enough to compact the layers.
• Combine cream cheese with enough mayonnaise or cream to make it spreadable, add food coloring.
• "Frost"the top and sides of the loaf, garnish and chill.
• To serve, cut into 1/2 inch slices.

WHITE BREAD SANDWICH LOAF

Steps:

• In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt and set aside.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes.
• Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.
• Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and cool completely before slicing.

REUBEN SANDWICH LOAF

Steps:

• In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
• Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
• Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
• Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
• Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
• Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
• Makes 8 servings, 16 slices.

WHITE SANDWICH LOAF WITH POOLISH

Steps:

• Make the poolish, cover and leave at room temperature for about 8 hours.
• Add the other ingredients and mix well.
• Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
• Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
• Pre-shape into a ball and let rest for 5 minutes.
• Preheat oven to 400 F with a pan on the bottom for steaming.
• Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
• Place in an oiled loaf pan (9"x 5"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
• Add 1 cup hot water to steam pan (don't drip on the door glass).
• Score the loaf and place in the center of the oven.
• Reduce oven setting to 375°F.
• After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
• Cook for 20 to 30 more minutes until the loaf is 205 F internally.
• Remove from the loaf pan and cool on a rack.
• note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up.