Recipes and Cooking Frosted Sandwich Loaf Be the first to rate & review! This retro recipe comes from a 1950s edition of Better Homes & Gardens New Cook Book. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 11, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 1 hrs Chill Time: 30 mins Total Time: 1 hrs 30 mins Ingredients Ribbon Sandwiches 1 loaf bread butter or margarine 2 - 3 fillings (see suggestions in method) Frosted Sandwich Loaf 1 8 ounce package cream cheese 1 - 2 tablespoon milk assorted toppings (see method) filling (see method) Directions Ribbon Sandwiches Trim all crusts from loaf of bread; cut 4 lengthwise slices. Spread 3 slices with butter or margarine and filling; put together and top with fourth slice. Wrap in waxed paper; chill, and when ready to serve, cut slices. Ribbon sandwiches are made with two or three contrasting fillings, and frequently with alternating slices of dark and light bread. Some suggested fillings for ribbon sandwiches are: pineapple-cream cheese, pimiento cheese with chopped ripe olives, honey and peanut butter, crab meat and mayonnaise, chopped pickled beets and hard-cooked egg. Frosted Sandwich Loaf Proceed as for Ribbon Sandwiches; wrap sandwich loaf in damp cloth and place under light weight 1 hour. Spread top and sides with one 8-ounce package cream cheese, moistened with milk and tinted any desired color. Chill until ready to serve. Decorate with salted pecans and border with ripe olives, kumquats, and parsley. Suggested fillings for layers are: orange marmalade, peanut butter and chives and minced water cress with cream cheese. Or use any of those fillings suggested in Ribbon Sandwiches One's own ideas may be used in varying both filling and decoration of the sandwich loaf. It is sliced at the tea table with a sharp knife and served on individual plates to be eaten with a fork. Shirley Cheng Rate it Print