Special Sandwich Loaves Recipes

FROSTED SANDWICH LOAF

Steps:

• In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
• In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
• In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
• In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
• Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
• Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

PARTY SANDWICH LOAF

Steps:

• 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.

RIBBON SANDWICHES

Steps:

• For each sandwich you will need 4 horizontal slices of bread. Start by buttering all sides except for the ones facing outward.
• Lay one of the slices with an unbuttered side down on the countertop. Spread on about 1 cup of desired sandwich filling. Top with a slice of bread that is buttered on both sides. Spread on about 1 cup of another sandwich filling on top. Top with another slice of buttered bread, followed by another cup of filling. Finally, top with the remaining slice of bread without butter on the top.
• Using a serrated knife, cut off the outer crust of the bread. Proceed with cutting into sandwiches, about one inch thick.
• Lay sandwiches on a serving platter and serve immediately, or cover with plastic wrap and serve later (you don't want the sandwiches to dry out!)

SPECIAL SANDWICH LOAVES

Steps:

• Cut each loaf into 22 slices, leaving slices attached at the bottom (cut off and discard end pieces). Between every other slice of bread, place a piece of turkey and beef, a lettuce leaf, a piece of each kind of cheese, red peppers and pepper rings., In a small bowl, whisk the mayonnaise, sour cream, lime juice, garlic and chili powder. To serve, cut completely through the bread between the plain slices. Serve with mayonnaise mixture and submarine dressing.

VEGETARIAN ROAST - SPECIAL K LOAF RECIPE

Steps:

• Preheat oven to 350
• In a large mixing bowl mix all of your ingredients together, folding in the Special K last.
• Spray a 9x13 baking dish with cooking spray and pour in the mixture.
• Cover with tin foil and bake for 45 minutes at 350.
• Uncover and bake at 400 degrees for an additional 30 minutes, until brown and firm along the top and sides.