This clever & tasty frosted ribbon sandwich loaf will elevate the elegance any party
The sandwiches were usually cut into dainty squares or rectangles, with the colorful layers of fillings creating an appealing visual effect that was both charming and appetizing. Over time, variations of the ribbon sandwich began to emerge, like this frosted ribbon sandwich loaf from the 1960s.
This variation took the ribbon sandwich concept to the next level by arranging the layered sandwiches into a loaf shape and then “frosting” it with a smooth cream cheese mixture. This frosted loaf was then typically garnished with fresh herbs, vegetables, or even edible flowers — a pretty striking centerpiece that would delight your guests to this day!
Frosted ribbon sandwich loaf is a tasty treat (1968)
Article from the Petoskey News-Review (Petoskey, Michigan) December 18, 1968
Slices of fresh bread held together by a rainbow of fillings, and smothered all over with fluffy whipped cream cheese. Sound good?
Filled with a variety of spreads, this colorful sandwich loaf is one of many party sandwich ideas you’ll find in the latest edition of the Better Homes & Gardens “New Cook Book”, available at your favorite bookstore.
In a special chapter on breads, you’ll find new ideas for almost every kind of sandwich under the sun, from hot meat sandwiches to delicate party sandwiches. Special test kitchen tips tell you how to keep sandwiches fresh, how to cut fancy shapes for party sandwiches, and some trimming tips for that special touch.
This Frosted Ribbon Loaf is one of the special party sandwiches that is sure to please every one of your guests.
Frosted ribbon loaf recipe
This frosted ribbon sandwich loaf is strictly for company, and simply delicious! You slice through the luscious cream cheese frosting to reveal pretty layers of ham and egg filling. A tomato rose is fitting trim.
SEE MORE! 20 frosted party sandwich loaf recipes to make… or avoid
Frosted ribbon loaf
Ingredients
Ham salad filling
- 1 cup ground cooked ham
- 1/3 cup finely-chopped celery
- 2 tablespoons drained pickle relish
- 1/2 teaspoon horseradish
- 1/4 cup mayonnaise
Egg salad filling
- 4 hard-cooked eggs, chopped
- 1/3 cup chopped stuffed green olives
- 2 tablespoons finely-chopped green onion
- 2 teaspoons prepared mustard
- 1/4 cup mayonnaise
For whole loaf
- Unsliced sandwich bread loaf
- 4 3-ounce packages cream cheese, softened
- 1/3 cup milk
Instructions
- Ham filling: Combine 5 ham salad ingredients.
- Egg filling: Combine 5 egg salad ingredients.
- Trim crusts from loaf.
- Slice bread lengthwise in 3 equal layers; butter slices.
- Assemble loaf using two spatulas to support layers. Spread first slice, buttered side up, with ham filling, second slice with egg filling; end with third slice.
- Wrap in foil and chill for at least 1 hour.
- At serving time, make frosting by beating cream cheese with milk until fluffy.
- Frost top and sides of loaf. Sprinkle generously with snipped parsley. Garnish as desired.
Notes
Instead of frosting the loaf just before serving, you may do so ahead of time, cover loosely, and store in the refrigerator until serving time.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 123mgSodium: 755mgCarbohydrates: 41gFiber: 2gSugar: 7gProtein: 15g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
How to make ribbon sandwiches (unfrosted)
Assemble Ribbon Loaf with 2 or 3 different fillings (such as cream cheese with pineapple, pimiento cheese with chopped ripe olives, honey and peanut butter, or crab meat and mayonnaise.) Wrap in foil; chill. Slice; serve unfrosted.
ANOTHER ONE TO TRY: Frosted layered sandwich loaf (1965)
