Cathy Kates Brings Back the WHAT? Sandwich Loaf!
My co-host Ken and I were discussing what a sandwich loaf was on air. You don’t see it served much anymore, but it use to be my favorite thing served at teas, showers and luncheons back in the day. Shirley, a B105 listener and friend heard us and just so happen to be making a few sandwich loaves within the month and offered one to me. I was THRILLED! Ken was curious. What is a sandwich loaf?
I wish I could show you a picture of the one Shirley made us (just in time for Ken’s birthday), but we ate it too fast. It’s made to look like cake, which is why it use to be so popular for parties years ago. But, instead of cake and sweet filings, horizontally cut bread is used with ham spread, egg salad, chicken salad and sometimes tuna salad used for filling between the slices. Sometimes even pb and j or chez whiz is used. Then, covered with yummy whipped cream cheese to resemble frosting.
White bread is usually used to create a sandwich loaf, but whole wheat is also acceptable. Sometimes white and whole wheat are used in alternating layers to create a ribbon effect. Shirley actually orders her bread colored in yellow, red and green because she likes the colored effect. The loaf is sliced like a cake and eaten with a fork.
Shirley won’t give up her secret recipe, but I did find an usual one on bettycrocker.com if you want to give it a whirl. If you make it, remember, it’s my favorite if you want to share!
SHRIMP SALAD SPREAD
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
DEVILED HAM SPREAD
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired
(Or to make life easier, you could pick up different fillings from the deli at your local grocery store)
- 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.
- 2 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.
- 3 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.
Again, this recipe takes sandwich loaf to a whole new level. I’m a happy girl with just bread and the usual fillings with the whipped cream cheese. But, the beauty is anything goes with a sandwich loaf…and I guarantee, it’ll go! Serve it at your next party!