Retro Party Food: The Sandwich Loaf

My cousin Suzi hosted a baby shower last weekend. The star of her menu was a cream cheese frosted Sandwich Loaf from Byerly's, a local grocery store. Serving Sandwich Loaf at a shower was extremely popular back in the 1940's and 1950's! Her mother, my aunt, was an amazing hostess and loved to serve Sandwich Loaf at fancy ladies gatherings like showers, luncheons and teas. It's been their family tradition for years. Of course, my aunt made her own and it was delicious. For you neophytes, a Sandwich Loaf is bread sliced horizontally and filled with yummy layers of filling like: ham salad, chicken salad, tuna salad, pickle salad, egg salad or even olive nut spread. Then it's "frosted" like a cake with a cream cheese mixture, and finally, decorated with frills like ripe olives, green olives and pimientos. Other garnishes include parsley, cucumber slices, radish roses, carrot curls, 
or whatever fits the occasion.
Party Sandwich Loaf
The Ingredients.
1 loaf very fresh unsliced sandwich bread
3 different but compatible sandwich fillings: use 1 cup of each (ham salad, chicken salad, tuna salad, pickle salad, egg salad or olive nut spread)

2 (8-oz) packages cream cheese, softened 

2 to 3 tablespoons of milk
Note: Use unsliced bread, white or wheat, or both, 
layering slices alternately, ribbon fashion. Crusts should be removed from 
all 4 sides of the loaf. Slice the bread evenly lengthwise, to make 4 long layers 


The Directions.
Butter, with real butter, all sides of bread that will be 
touching a filling. On a serving platter or tray, place bottom slice and spread generously with filling, cover with next slice 
of bread. Spread second layer of bread with filling and cover 
with next slice of bread. Spread third layer of bread with filling, cover with top slice of bread. 

Frosting:
In a separate bowl, beat cream cheese until fluffy. Add milk, 1 tablespoon at 
a time, until cream cheese is the consistency of creamy cake frosting. "Frost" sandwich loaf using the back of a spoon. You can decorate with 
more cream cheese in pastry bags, either tinted or plain. 
Chill until about 20 minutes before serving.
Cut with serrated knife and place slice on a plate. 

Best frosted the day of the event to prevent the frosting from drying out.

One note of caution: If the sandwich loaf is decorated with little pink cream cheese rosettes, like the one my cousin served, you may be mislead into thinking you are eating a sweet treat instead of a savory delight. More than one unsuspecting novice has had her taste-buds shocked in just such a manner!