Wednesday, February 17, 2021

Vintage 1960s Frosted Layered Sandwich Loaf


My aunt was a social butterfly and she made two of these, one for her Ladies Club Luncheon and one for our family Sunday Dinner in February.

Vintage 1960s


Frosted Layer Sandwich loaf

I have fond memories of a beautiful  showstopper sandwich loaf at weddings, birthdays, anniversaries, you name it. A sandwich loaf was always present and quite often used as the centerpiece. Interestingly enough, they only appeared at gatherings meant for grow-ups!


Frosted Layer Sandwich Loaf

Ham-Pickle Filling, below
Chicken Salad Filling, below
Curried Egg Filling, below
Peeled tomatoes
1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread
Butter or margarine
2 tablespoons mayonnaise or salad dressing
2 packages (8 oz.) cream cheese
1/4 cups mayonnaise or salad dressing
2 tablespoons light cream


Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine.

Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread. Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf.

Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired.


Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped.

Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.

Chicken salad filling:  Mix 1/3 cup mayonnaise or salad dressing, 1tsp grated onion, 1 tsp lemon juice, 1/2 tsp salt, dash of pepper, 1 cup cooked chicken, 1/3 cup chopped celery, 3Tbs finely chopped parley

Makes 8 to 10 servings

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