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Ribbon Sandwich Cake

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  Unsliced white bread loaf 1 (Round)
  Butter/Margarine 2 Tablespoon
  Chicken spread 10 Ounce (2 Cans, About 5 Ounces Each)
  Canned pimientos 4 Ounce, drained and chopped (1 Can / Jar)
  Firm ripe avocado 1 Small
  Lemon juice 1 Teaspoon
  Cream cheese 16 Ounce (2 Packages, 8 Ounces Each)
  Mayonnaise/Salad dressing 2 Tablespoon
  Milk 2 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)

1 Cut a thin slice from bread to make top flat; set aside to use for croutons or a crumb topper. Slice bottom section crosswise into 4 even layers; spread 3 of the layers with butter or margarine.
2 Mix chicken spread and pimientos in a small bowl; spread evenly on 2 of the layers.
3 Halve avocado; pit, peel and cut into small chunks; place in a small bowl. Sprinkle with lemon juice, then mash with a fork. Blend in 1 package of the cream cheese and mayonnaise or salad dressing; spread on one of the remaining layers.
4 Stack the 3 layers, with avocado layer between, on a large serving plate; place plain layer on top.
5 Beat remaining package of cream cheese with milk until fluffy-smooth in a small bowl; spread over side and top of loaf. Press parsley firmly onto side. Chill. Just before serving, garnish with a cluster of radish roses, if you wish. Cut into wedges with a sharp knife.

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Ribbon Sandwich Cake Recipe