Luncheon Sandwich Loaf - 1950's

By CheeseDiva

Ingredients

• One large loaf of bread
• Softened butter
• 4 sandwich fillings, purchased or homemade
• 3 - 8 oz. packages of whipped Kraft Cream Cheese
• 3/4 cup of Mayo

Preparation

Step 1

1. Order large loaf of bread from your bakery and ask them to cut it horizontal instead of vertical. I ordered mine from Racine, Wisconsin's famous O & H Danish Bakery. I ordered the
pastel color as shown below, however any large loaf is fine.


Garnish for decorating: dill, radish, edible flowers, etc.
Assemble loaf on your serving dish as described below.
Cover with plastic wrap, UNFROSTED, and chill overnight so the flavors blend and the bread becomes moist.
Frost the day of your event so the cream cheese and garnish look fresh. Cover and refrigerate until an hour before you serve.
Serves 12
(Note: You can keep leftovers for a few days in the frig)

2. Buy sandwich fillings or make from scratch. If you have a great deli that makes fresh quality fillings, then I do not see why you need to make from scratch, unless you want to.
You need 4 fillings: Buy one pound: chicken salad, egg salad, ham salad, tuna salad, or salmon salad.

3. Butter the top of each slice. You may be tempted to skip this because of the calories but I suggest you don't. The butter protects the bread from falling apart and getting soggy from the fillings. Keep the butter and eat a smaller piece.
4. Spread generous amount of filling completely to the ends. I started with chicken, then tuna, then egg, and then topping with ham.
5. Cover the top filling with the last slice of bread. Cover with wrap and chill overnight. Frost and garnish the day of your party.

6. With a mixer or whisk, blend softened cream cheese and mayo until smooth. Spread or "frost" all sides of the loaf. Garnish and keep covered and refrigerated until an hour before serving. You may notice I have little lines in my cream cheese. I used a fork. You can make any pattern in the cream cheese - just be creative.
7. Wha-la!!!!! You are finished and ready to enjoy. This is not a difficult recipe. It does take time but won't it be nice to have this finished the day of the party?