Who remembers the Party Sandwich Loaf? It was popular in the 1970's. Several years ago my mother in law hosted a luncheon in my honour and invited all the girls from MGCC to come. She's a lady who enjoys hosting people in their home, and making things lovely.
On that summer day we arrived to a table beautifully set with her crystal and china, and roses gathered and arranged from dad's rose gardens. It was an occasion that gave us all an excuse to dress up and be treated to a real old fashioned ladies' luncheon.
The menu included jello salads, fruit, and this beautifully assembled and presented Luncheon Party Sandwich Loaf. When cut, the inside of the loaf revealed thin layers of bread with 3 different fillings between each layer. We took our seats by our place cards and savoured every bite while enjoying conversation and friendship around the table.
For the Bread: (the recipe and amounts shown will be for one Party Loaf)
- 1 unsliced white sandwich loaf
- 1 unsliced brown sandwich loaf
- 1/2 cup butter, softened
- Place loaves in freezer until almost firm.
- Take out of freezer. Using an electric knife or sharp bread knife carefully cut away all crusts from each loaf.
- Now cut each loaf horizontally into 4 equal slices. (For this particular loaf she used 3 slices of the white and two of the brown. Extra bread can be used for other fancy finger sandwiches, or make 2 sandwich loaves using 2 slices of brown and 2 of white, instead of the 5 layers used here.)
- Lay one white slice of bread on tray you will be using to build and serve your loaf on. Consider how you want the finished loaf to be presented. You will not be able to move the assembled loaf, so if you want to place cut up vegetables around the loaf allow for a larger platter or tray.
- Lightly butter top side of the first slice of bread.
- Spread the first filling (see recipes for fillings below) of ham over bread.
- Lightly butter one of the brown slices of bread and lay over the ham mixture, butter side up.
- Spread the second filling of egg salad over bread.
- Lightly butter another slice of white bread and place over egg filling, butter side up.
- Spread the third filling of chicken salad over the bread.
- Lightly butter another slice of brown bread and lay over the chicken salad, butter side up.
- Spread the fourth filling of cream cheese and pineapple over the bread.
- Lay the final un buttered slice of white bread over the cream cheese and pineapple filling.
- Your inside of your loaf is now complete. Gently press the loaf, and using a knife make sure all filling is nicely 'tucked' in between the layers of bread. You may have to smooth it out a little. You want a nice flat edge on every side before you frost the loaf. (Cream cheese frosting recipe below)
First Filling - Ham
- 1 can canned ham, or 1 cup deli honey ham, sliced thin and chopped fine
- 2 sweet pickles, chopped, or 1 tablespoon sweet pickle relish
- 1 1/2 tablespoons mayonnaise
- Mix all ingredients together.
Second Filling - Egg Salad
- 3 large eggs, hard boiled
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon mustard
- 1 teaspoon freshly chopped chives
- 1 teaspoon finely chopped fresh parsley
- 1 1/2 tablespoons mayonnaise ( a little more if mixture is dry, but you don't want it too moist as you don't want runny fillings)
- Mash eggs and add remaining ingredients. Mix well.
Third Filling - Chicken Salad
- 1 cup finely chopped cooked chicken breast (a pre cooked chicken from the deli is really flavourful for this mixture. Just take one of the breasts off the chicken, and use the rest for other dishes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon very finely chopped celery
- 1 teaspoon very finely chopped sweet onion
- 1 tablespoon finely chopped black olives, optional
- 1 1/2 tablespoons mayonnaise, again just enough to moisten
- Finely chop chicken breast. Add remaining ingredients and mix well.
Fourth Filling - Cream Cheese with Pineapple
- 4 ounces cream cheese, room temperature
- 3 tablespoons white sugar
- 1/2 cup finely chopped pineapple tidbits (not crushed) drained well if using canned
- Beat together cream cheese and sugar. Fold in pineapple tidbits.
Cream Cheese Frosting
- 2 8 ounce packages cream cheese, at room temperature
- 1/2 cup half and half (which is light cream)
- Beat together until mixture is smooth.
Frosting the Loaf and Adding the Herb Garnish
- Spread the Cream Cheese frosting over the entire loaf, making sure it's 'sealed' on all sides.
- Sprinkle with fresh herbs of your choice. Do not use dried herbs. Parsley and Dill are good choices.
- Set in refrigerator for ONLY 30 MINUTES to allow the Cream Cheese to set. Take out and cover loaf tightly. Place back in refrigerator for at least 3 hours or up to 24 hours.
- When ready to serve, garnish with a little more herbs, olives, cut up vegetables.
- To serve, use a very sharp bread knife or electric knife.