Sandwich Loaf

A couple weeks ago I mentioned I went to Camp Blogaway.  I had an amazing time. But as I mentioned in my post, it wasn’t the first time I attended the camp.  The first time I went was 2 years ago.  I had a super time, was inspired more than words can say and made several new foodie friends.  I also purchased a cook book.

Susan Russo of Food Blogga was a speaker at the camp in 2011 and had recently published a cook book all about sandwiches, aptly titled The Encyclopedia of Sandwiches. I love sandwiches of all kinds and am more than willing to eat them for breakfast, lunch or dinner. While my sandwiches are nothing special, usually some meat and cheese sandwiched (see what I did there?) between two slices of bread, Russo’s book introduced me to sandwiches I’d never even conceived.  There were classics like the BLT and the Monte Cristo (two of my faves), but there were also The Elvis and the Pound Cake Sandwich; both of which sound awesome and will definitely get the Richmond Test Kitchen treatment in the future. But the one I just had to make immediately was the Sandwich Loaf.

This sandwich intrigued me for a couple reasons. First, it looks super cool. Second, (and this is the real reason I put it on my cooking “to do” list) it was a very popular party choice in houses all across American in the 50’s.  I made it for my book club one afternoon since we were reading Mildred Pierce, a story that takes place in the 40’s and 50’s.  It’s the perfect choice when feeding a large party because it’s made with an entire loaf of bread! All the girls at book club were not only intrigued by the sandwich-that-looks-like-a-cake, but they enjoyed it too.

This sandwich is also super versatile. You can make it with any kind of bread you prefer, though white or wheat are the easiest, and layer it with your favorite spread or three different ones.  I used egg salad, tuna salad and deviled ham for mine. And if you want to make it extra fancy you can dye the cream cheese a cool color before you frost your loaf.  Yes, the final product looks like a very cool cake, but people will be surprised and delighted to learn it’s actually their lunch. I know this concept looks and sounds scary, but I’m happy to report the final product was so yummy, I’ll definitely be making it again.

Sandwich Loaf

Ingredients:

• 1 (1 pound) loaf white or wheat bread
• 1/2 cup mayonnaise
• 6 cups creamy salads and/or spreads
• 2 (8 ounce) packages cream cheese
• 3-4 tablespoons milk
• a couple drops of food coloring (optional)

Directions:

1. Using a serrated knife, trim the crust from the bread. Slice loaf lengthwise into 4 equal slices. Generously spread the mayonnaise on 1 side of each slice.
2. Place the bottom bread slice on a serving platter, mayonnaise side up. Spread one filling evenly on the slice.  Repeat with the next two slices of bread. Top with the remaining bread slice, mayonnaise side down and set aside.
3. Whisk together the cream cheese and milk in a large bowl until the mixture is thick but spreadable, like frosting.  Add the food coloring if using.
4. Frost the sides and top of the loaf.  Chill until frosting is set, at least 30 minutes and up to an hour.  Slice and serve.

Choices for Salads and Spreads

Salads:

• Chicken Salad
• Tuna Salad
• Egg Salad

Spreads:

• Olive spread
• Pimento cheese
• Deviled ham