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Sandwiches - Party Sandwich Loaf



INGREDIENTS
  • 1 loaf white bread, unsliced
  • 1 large tomato, thinly sliced
  • Ham Salad:
  • 1/2 cup cooked or canned ham, ground
  • 2 tablespoons green pepper, minced
  • 1 teaspoon prepared mustard
  • 2 tablespoons salad dressing
  • 1 tablespoon onion, minced
  • Egg Salad:
  • 2 eggs, hard cooked and finely chopped
  • 2 tablespoons ripe olives, minced
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1/2 teaspoon mustard
  • 2 tablespoons salad dressing
  • Chicken Salad:
  • 1/2 cup canned boneless chicken or turkey
  • 1/4 cup celery, minced
  • 2 tablespoons pickle relish
  • 1/2 teaspoon salt
  • Dash of pepper
  • 2 tablespoons salad dressing
  • Cheese spread:
  • 2 tablespoons hot water
  • 21/2 ounces sharp cheddar cheese spread
  • Frosting:
  • 4 (3-ounce) packages cream cheese
  • 1/3 cup light cream

INSTRUCTIONS
The night before serving, prepare ham, egg, and chicken salads. Make ham salad by combining ground ham, pepper, mustard, salad dressing, and onion. To make egg salad, combine eggs, olives, salt, pepper, mustard, and salad dressing. Prepare chicken salad by mixing chicken or turkey, celery, pickle relish, salt, pepper, and salad dressing. Chill.
The morning of your event, make cheese filling by blending 2 tablespoons hot water with cheese spread.
Slice the loaf of bread lengthwise into five even slices about 1/2-inch thick. Trim off crust from sides.
Spread the bottom slice with cheese spread. Spread second slice with half the chicken salad mixture. and top with thin slices of tomatoes. Spread remaining chicken salad over tomatoes. Layer bread slice topped with chicken salad on top of cheese. In arranging layers, be careful not to press them together too firmly.
Spread third bread slice with egg salad mixture and place it on chicken salad layer. Spread fourth slice with ham salad and place on top of egg salad layer. Top loaf with last bread slice and gently shape with hands.
To make frosting, combine cream cheese with light cream. Beat until frosting is easy to spread and cover sides of loaf with frosting. Refrigerate loaf for several hours, which will make it easier to slice.
If desired, garnish top with sliced radish and a sprinkle of minced parsley. Slice in 1-inch servings.
Yield: 10 servings.
 
 
 
 
Submitted By: Michael J. DeGeorge
Pegram
Robertson Cheatham Farmers Co-op
 
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