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Catholic Recipe: Salad Sandwich Loaf

    INGREDIENTS

  • Unsliced loaf bread
  • 1/2 cup flaked salmon
  • 1 Tablespoon pickle relish
  • 1 Tablespoon minced celery
  • 4 1/2 Tablespoon mayonnaise
  • 1/2 cup cottage cheese
  • 1 Tablespoon cut chives
  • 2 Tablespoons stuffed olives, chopped
  • 3 1/2 Tablespoon cream
  • 2 hard-cooked eggs, chopped
  • 1/4 cup minced green pepper
  • 1/4 cup chili sauce
  • 2 cans deviled ham
  • 1/4 minced cucumber
  • 1 Tablespoon minced pimiento
  • 12 oz. cream cheese
  • black olives, green peppers garnish
  • Details

  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This sandwich loaf has four fillings, and frosted with a cream cheese mixture.

DIRECTIONS

Remove crusts from unsliced loaf. Cut lengthwise into 5 slices. Put together with following fillings. Frost as directed. Chill. Slice crosswise to serve.

Fillings

1st layer: Combine 1/2 cup flaked salmon and a tablespoon each pickle relish, minced celery, and mayonnaise.

2nd layer: Combine 1/2 cup creamed cottage cheese, 1 tablespoon cut chives, and 2 tablespoons each chopped stuffed olives and cream.

3rd layer: Combine 2 hard-cooked eggs, chopped, 1/4 cup each minced green pepper and chili sauce.

4th layer: Combine 2 cans deviled ham, 2 tablespoons mayonnaise, 1/4 cup minced cucumber, and 1 tablespoon minced pimiento.

Frosting Mash 1/4 pound (12 ounces) cream cheese; add 1-1/2 Tablespoons each mayonnaise and cream. Whip until fluffy. Spread on top and sides of loaf. Garnish with "flowers" made of black olive petals, stuffed olive centers, and green pepper stems.

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