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Frosted Tea Sandwich Loaf

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.

Course Lunch or Tea
Cuisine Canadian
Keyword Sandwich
Prep Time 2 hours 30 minutes
Total Time 30 minutes
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 tablespoons heavy cream

Instructions

Instructions for Ham Filling

  1. Combine deviled ham and chopped pickle; set aside

Instructions for Chicken Filling

  1. Combine all ingredients; set aside

Instructions for Curried Egg Filling

  1. Combine all ingredients; set aside

Instructions for Pimiento Cheese Filling

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

Instructions for the Frosting

  1. Combine cream cheese, mayonnaise and cream; blend until smooth

  2. Divide into three equal portions; two in bowls covered with plastic and leave on counter at room temperature overnight

  3. Place third portion in pastry bag with large plain tip; place on counter overnight at room temperature

Instructions for Filling the Loaves

  1. Prepare fillings; slice avocado and squeeze lemon juice over and chill

  2. Cover 2 baking pans with plastic wrap; place 2 brown slices on each pan

  3. Spread each with soft butter and spread ham on each at the same time; dividing the filling by 2

  4. 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

  5. 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

  1. Unwrap one loaf at a time; keep other in the fridge until the first is complete
  2. 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)
  3. Prepare serving tray with 2 lengths of parchment paper and 2 ends portions
  4. 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
  5. 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
  6. 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

  7. 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)

  8. Chill thoroughly

  9. 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

  1. 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

  2. Slice with sharp knife and use an ample serving spatula to place each slice on serving plate
  3. Enjoy with tea, wine, or bubbly, followed by a lovely slice of cake!

Recipe Notes

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