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Catholic Recipe: Frosted Sandwich Loaf


  • 1 large loaf unsliced white bread
  • 3 fillings (see directions)
  • 1 pound cream cheese
  • 1/2 cup heavy cream (approximately)
  • sliced stuffed olives


Serves: 8-10

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (1)

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The "frosting" on this sandwich loaf is a cream cheese mixture. A very nice alternative to finger sandwiches.


Trim crusts from loaf; cut in fourths lengthwise. Form party loaf with bread slice, then egg filling, bread, tongue filling, bread, chicken filling, bread. Beat cream cheese until smooth. Add cream slowly while beating until mixture is fluffy and easy to spread. Frost loaf with cheese mixture. Garnish top with rosettes of cheese mixture and sliced stuffed olives. Makes 8 to 10 servings.

Egg-Celery-Anchovy Filling: Combine 3/4 cup finely chopped hard-cooked eggs (3 eggs), 1/4 cup minced celery, 1 tablespoon cut chives, 3 minced anchovies, 2 tablespoon minced water cress, and 1/3 cup mayonnaise.

Tongue and Pickle Filling: Combine 3/4 cup finely chopped cooked tongue, 2 tablespoons minced sweet gherkins, 1 tablespoon capers, 1 tablespoon prepared mustard, and 1/3 cup mayonnaise.

Chicken Filling: Combine 3/4 cup finely chopped cooked chicken, 2 tablespoons chopped toasted almonds, 1/2 cup well-drained crushed pineapple, 1 tablespoon minced pimiento, and 1/2 cup mayonnaise.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965