Women's Auxiliary Luncheon Sandwich Loaf
I hope you try your hand at making this heirloom recipe. It’s, by all means, a crowd-pleaser, and is sure to be a hit at your next gathering.
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Servings: 12
Ingredients
- Curry Egg Salad:3 hard-boiled eggs1 tablespoon Hellmann’s Real Mayonnaise½ cup whipped cream cheese½ teaspoon curry powder¼ teaspoon turmeric1 teaspoon sweet pickle relishpinch saltpinch pepper
- Directions:Chop eggs very small. Mix with remaining ingredients until smooth
- Tuna Salad with Capers1 6 oz. can albacore white tuna in water2 tablespoon finely chopped capers1 tablespoon Hellmann’s Real Mayonnaise1 tablespoon cream cheesepinch saltpinch pepper
- Directions:Drain tuna and capers. Chop capers fine. In a medium bowl mix ingredients together until smooth
- Pimento Cheese¼-pound block yellow cheese such as sharp cheddar Colby Jack, or your favorite variety2 heaping tablespoons cream cheese½-3/4 cups mayonnaise¼ teaspoon prepared horseradish1 teaspoon Tabasco sauce½ cup chopped roasted red peppersalt and pepper to taste
- Directions
- Shred cheese and chop the red peppersPlace first 5 ingredients in a food processor pulse until well combined, open processor several times scraping down the sidesAdd peppers and pulse until mixture is creamyTest consistency, additional mayonnaise may be added to make the mixture creamierSalt and pepper to taste
- Sandwich Loaf1 loaf of white bread1 cup mixed edible flowers1 small bunch of fresh chives for garnish1 bunch dill
- Cream Cheese Frosting2 8 oz packages cream cheese room temperature, divided1 tablespoon finely chopped chives2 tablespoons Hellmann’s Real Mayonnaise, divided
- Directions
- Remove crusts from bread. Place in a plastic bag until ready to build the sandwichChop chives finely. Place 1 8 oz block of cream cheese in a medium bowl with chopped chives and 1 tablespoon Hellmann’s mayonnaise.Using an electric mixer mix until cream cheese is very smooth. Keep at room temperature
- In another medium bowl combine 1 8 oz block of cream cheese with 1 tablespoon Hellmann’s mayonnaise. Mix on medium speed for 3 minutes until fluffy and smooth. Keep at room temperature
Instructions
To Build the Loaf:
- Lay a piece of bread on a large serving plate. Start with one of your three fillings, spreading about 1 ½ tablespoon of the mixture evenly over the bread. Add another slice of bread and add the next flavor of salad filling, continue adding slices of bread and filling, alternating flavors. If the loaf becomes wobbly, refrigerate for 5-10 minutes before continuing.
- Once the loaf is filled use an offset frosting spatula to spread a thin “crumb” layer of the chive and cream cheese mixture over all the sides of the loaf like you are frosting a cake.Lay the loaf on its side by placing the flat edge of the offset spatula on one side of the loaf. Gently push the loaf over with a butter knife or your finger and guide the loaf onto the plate. Pull the knife out and refrigerate the loaf for 15 minutes.
- Frost the loaf with the remaining cream cheese mixture.Garnish the top and sides of the loaf with edible flowers, chives, etc.Refrigerate the loaf for 1 hour before slicing.
Notes
The loaf can be made up to 24 hours before serving.