Frosted Sandwich Loaf

This retro recipe comes from a 1950s edition of Better Homes & Gardens New Cook Book.

Hands On Time:
1 hrs
Chill Time:
30 mins
Total Time:
1 hrs 30 mins


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)


Ribbon Sandwiches

  1. 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.

  2. Ribbon sandwiches are made with two or three contrasting fillings, and frequently with alternating slices of dark and light bread.

  3. 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

  1. Proceed as for Ribbon Sandwiches; wrap sandwich loaf in damp cloth and place under light weight 1 hour.

  2. Spread top and sides with one 8-ounce package cream cheese, moistened with milk and tinted any desired color. Chill until ready to serve.

  3. Decorate with salted pecans and border with ripe olives, kumquats, and parsley.

  4. 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

  5. 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.

    Frosted Sandwich Loaf
    Shirley Cheng
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