Ribbon Salad Loaf
List of Ingredients
I remember these sandwich loaves always being served at Baby and Bridal showers when I was growing up. It seemed to be the thing to have. I even remember when I was working at a bakery women would order the bread colored (mostly pink).
1 loaf un-sliced white bread, crusts removed
1 recipe your favorite tuna salad (1/2 to 3/4 cup)
1 recipe your favorite ham salad (1/2 to 3/4 cup)
1 recipe your favorite egg salad (1/2 to 3/4 cup)
2 to 3( 8 oz. Packages) cream cheese, softened
2 to 3 Tbsp. mayonnaise (or more, as needed)
Assorted cut-up vegetables for garnish (sliced ripe and/or stuffed olives, strips of pimiento, red/green/yellow bell pepper strips, chives, parsley leaves, cilantro leaves, assorted herb leaves)
Recipe
Slice bread horizontally into four slices. Place first slice on serving platter. Tuck four strips of waxed paper just under edges of bread.
Spread first slice with filling of choice and top with next slice. Repeat layering and cover with remaining slice of bread. Cover and refrigerate for at least one hour.
Whip cream cheese and mayonnaise until light and fluffy. Frost assembled cake/sandwich on top and all sides with cream cheese mixture. Decorate top and sides with vegetable garnish; make flowers with sliced olive centers and small pieces of pepper and pimiento. Add herb leaves and chives as flower leaves and stems.
Remove waxed paper strips and press parsley sprigs around edges of bread loaf. Refrigerate until firm, lightly covered with plastic wrap.
To serve: Cut slices across short end of bread loaf.
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