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Last-minute recipes: Sandwich loaf

Sandwich loaf

Sandwich loaf, "Favorite Recipes of North Carolina," page 104

Last year I did a series of posts on last-minute recipes from our digital collections. This year we added a few more recipe books, so I thought I’d bring you another set if you’re celebrating any holidays this week and need a hand up.

Actually, today’s post will feature something I really can’t imagine eating. It shows how recipes have changed a bit since the late 1940s or early 1950s, when this one was published in Favorite Recipes of North Carolina. It seems easy enough, though, so I figure if you’re brave and need a last-minute recipe you might want to try… Sandwich Loaf. And don’t forget to carve up those radishes for garnish.

Sandwich Loaf
1 loaf sandwich bread
1 cup Natural American Cheese, grated
3 tablespoons pickle relish
2 tablespoons pimiento, chopped
1 1/2 cups dressing
1 cup red salmon, flaked
1/4 cup green pickle, chopped
3/4 cup Blue Vein cheese, grated
Stufl’ed olives, sliced
Cucumber pickles, sliced
1/2 pound cream cheese

Remove all crusts from loaf of bread. Cut in four lengthwise slices. Combine cheese, pickle relish, and pimiento. Moisten with dressing. Spread on one slice of bread, cover with second slice. Combine salmon and pickle. Moisten with dressing. Spread on second slice, cover with third slice. Tint Blue Vein cheese with green food coloring. Combine with chopped olives. Moisten with dressing. Spread on third slice, cover with fourth slice. Blend cream cheese. Season with salt and paprika. Moisten with dressing. Spread over entire surface of loaf. Place in refrigerator overnight. Garnish top and sides with olives, sweet cucumber pickles and pimiento. Place on large platter and garnish with hearts of lettuce and small clusters of crisp parsley.

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