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Frosted Tea Sandwich Loaf
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5 from 1 vote

Frosted Sandwich Loaf Recipe

This frosted sandwich loaf holds a surprise in every layer: curried egg salad, tomato, chicken salad, and devilled ham-pickle filling between slices of bread — frosted with a velvety smooth mixture of mayonnaise or salad dressing and cream cheese. Makes 2 loaves and 22-24 servings.
Prep Time2 hours 30 minutes
Total Time30 minutes
Course: Lunch or Tea
Cuisine: Canadian
Keyword: Sandwich
Servings: 2 loaves
Author: Valerie Lugonja

Ingredients

Ingredients for Loaf

  • 2 large Avocado peeled and thinly sliced
  • 1 lemon
  • 1 loaf brown (whole wheat square sandwich bread) sliced lengthwise
  • 1 loaf white as above; both about 1 lb. 13 oz.
  • ¼ pound butter

Ingredients for Ham Filling

  • 4 cans Devilled Ham 2 ¼ ounces each
  • 1 cup dill pickles finely chopped, drained and patted dry

Ingredients for Chicken Filling

  • ½ cup mayonnaise
  • 2 tablespoons onion minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 cans chicken 5 ½ ounces each
  • 1 cup celery diced
  • ¼ cup flat-leafed parsley leaves finely chopped

Ingredients for Devilled Egg Filling

  • 4 hard boiled know-your-farmer organic eggs finely chopped
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon onion minced
  • ½ -1 teaspoon curry powder
  • freshly ground black pepper
  • salt to taste, if needed

Ingredients for Pimiento Cheese and Olive Filling

  • ½ pound or 250 grams extra-sharp Cheddar cheese shredded
  • 3 ounces or 85 grams cream cheese softened
  • 2/3 cup pimientos drained well and chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • ¼ teaspoon cayenne pepper

Ingredients for Frosting the Loaves

  • 6 packages (8 ounces or 250 gram package cream cheese
  • 1 ½ cup mayonnaise
  • ½ cup heavy cream

Instructions

Instructions for Ham Filling

  • Combine deviled ham and chopped pickle; set aside

Instructions for Chicken Filling

  • Combine all ingredients; set aside

Instructions for Curried Egg Filling

  • Combine all ingredients; set aside

Instructions for Pimiento Cheese Filling

  • In medium bowl with handheld mixer on medium speed combine all ingredients; set aside

Instructions for the Frosting

  • Combine cream cheese, mayonnaise and cream; blend until smooth
  • Divide into three equal portions; two in bowls covered with plastic and leave on counter at room temperature overnight
  • Place third portion in pastry bag with large plain tip; place on counter overnight at room temperature

Instructions for Filling the Loaves

  • Prepare fillings; slice avocado and squeeze lemon juice over and chill
  • Cover 2 baking pans with plastic wrap; place 2 brown slices on each pan
  • Spread each with soft butter and spread ham on each at the same time; dividing the filling by 2
  • Continue by alternating breads, buttering each, in this order, bottom to top: ham filling, chicken filling, pimiento cheese filling and curried egg filling topped with thinly sliced avocado and slice of brown bread
  • Wrap well in plastic wrap and refrigerate overnight to “cure” or to firm up loaf to enable easier frosting process as loaves stabilize

Instructions for Frosting the Loaf

  • Unwrap one loaf at a time; keep other in the fridge until the first is complete
  • Place on cutting board; unwrap completely and carefully slice off ends or sides very thinly, but to ensure even sides for frosting (quickly as cold loaf works best when frosting)
  • Prepare serving tray with 2 lengths of parchment paper and 2 ends portions
  • Carefully lift loaf, supporting middle, onto tray over parchment paper, ensuring it is under the sides and ends to avoid icing getting on serving tray
  • Spread frosting mixture on top and sides of loaf with large off-set spatula; work each side and top first, ensuring ends are also iced
  • Run end of off-set spatula under loaf along bottom on all sides and ends to enable easy release of parchment paper and a clean edge at bottom of loaf
  • Remove parchment one side or end at a time and decorate with extra frosting in the piping bag, if desired (don’t use more than half per loaf, but there should be plenty)
  • Chill thoroughly
  • Garnish with any of the following: black olives (drained and patted dry), parsley, finely minced chives, crumbled or sieved hard-cooked egg yolks

Instructions for Serving

  • Remove from refrigerator 30 minutes to an hour prior to service to enable a cool room temperature slice as flavour is best when fillings are not cold
  • Slice with sharp knife and use an ample serving spatula to place each slice on serving plate
  • Enjoy with tea, wine, or bubbly, followed by a lovely slice of cake!

Notes

Make sure you make both loaves simultaneously as this will ensure fillings are evenly distributed.