Party Sandwich Loaf
This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!
Ingredient
- Shrimp Salad Spread
- 1/3 cup mayonnaise or salad dressing
- 1/4 cup finely chopped celery
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 hard-cooked eggs, finely chopped
- 2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
- Olive-Nut Spread
- 2 packages (3 oz each) cream cheese, softened
- 1 cup finely chopped walnuts (4 oz)
- 1/2 cup finely chopped pimiento-stuffed olives
- Deviled Ham Spread
- 1/2 cup sour cream
- 1/4 cup sweet pickle relish, drained
- 2 tablespoons grated onions
- 1/8 teaspoon red pepper sauce
- 2 cans (4 1/4 oz each) deviled ham
- Loaf
- 2 loaves (1 1/2 lb each) unsliced sandwich bread
- 1/2 cup butter or margarine, softened
- 4 packages (8 oz each) cream cheese, softened
- 1 cup half-and-half
- Few drops food color, if desired
Direction
- In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
- Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
- In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.
