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Frosted Sandwich Loaf

Akin to the Swedish smörgåstårta, this beautiful presentation looks a lot more complicated than it really is. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. A variation includes pimiento cheese salad. Cooking time is chilling time after assembly.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

  • 1 loaf unsliced bread
  • 14 cup butter
  • 14 cup mayonnaise (use a good quality, such as Hellman's)
  • 1 tomatoes, peeled and thinly sliced
  • 3 (3 ounce) packages cream cheese, room temperature
  • milk
  • 1 lb meat, cooked and minced (ham, turkey, beef, or salmon are all good)
  • parsley (to garnish)

directions

  • Remove crusts from an unsliced rectangular loaf of day old bread.
  • Cut 4 lenghtwise slices and spread with butter.
  • Place a slice on a platter butter side down, spread it with mayonnaise, then cover with a layer of tomatoes.
  • Spread another slice with mayonnaise and place it dressing side down on the tomato layer.
  • Spread the top of this slice with a layer of the minced meat, cover with the third slice of bread butter side down.
  • Spread it with mayonnaise and cover with a layer of lettuce.
  • Spread the fourth slice of bread with mayonnaise and place it on the lettuce.
  • Place cream cheese in a bowl and thin with just enough milk to make it spreadable.
  • Frost the outside of the loaf.
  • Garnish with parsley and place in the refrigerator at least one hour before serving.
  • Cut into slices to serve.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"Akin to the Swedish smörgåstårta, this beautiful presentation looks a lot more complicated than it really is. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. A variation includes pimiento cheese salad. Cooking time is chilling time after assembly."
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  1. Molly53
    Akin to the Swedish smörgåstårta, this beautiful presentation looks a lot more complicated than it really is. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. A variation includes pimiento cheese salad. Cooking time is chilling time after assembly.
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