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René’s Sandwich Loaf

Puttin’ on the ritz!

Rene’s Sandwich Loaf from Best of Bridge Holiday Classics

  1. 1 package (8 oz/250 g) cream cheese
  2. 1 TBSP milk 15 mL
  3. Unsliced sandwich loaf, slightly frozen
Ham Filling
  1. 1 cup ground cooked ham 250 mL
  2. 2 TBSP pickle relish, drained 30 mL
  3. 1⁄2 TSP horseradish 2 mL
  4. 1⁄3 cup finely chopped celery 75 mL
  5. 1⁄4 cup mayonnaise 50 mL
Asparagus Tip Filling
  1. cheez whiz
  2. 1 can asparagus tips, drained
Egg Filling
  1. 4 hard-cooked eggs, chopped
  2. 2 TBSP finely chopped green onions 25 mL
  3. 1⁄2 TSP prepared mustard 2 mL
  4. 1⁄4 cup mayonnaise 60 mL
  5. salt and black pepper to taste
  6. chopped fresh parsley
  7. pimento-stuffed olives
  1. In a small bowl, beat cream cheese with milk until fluffy. Set aside.
  2. Trim crusts from sandwich loaf and slice bread lengthwise in 4 equal layers. Butter each slice.
  3. Spread first layer with ham filling, second layer with cheez whiz; top with asparagus, and third layer with egg filling.
  4. Frost top slice and sides of loaf with cream cheese. Sprinkle with parsley and garnish with olives.
  5. Serves 8 to 10
The Best of Bridge

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book The Rest of the Best and More.