Frosted Egg Salad Filled Sandwich Loaf
|Sandwich loaf||1 , trimmed on all sides and sliced lengthwise into 4 equal slices (Day Old)|
|Unsliced sandwich loaf||1 , trimmed on all sides and sliced lengthwise into 4 equal slices (Day Old)|
|For egg salad filling|
|Hard-boiled eggs||4 , hardboiled|
|Hard-boiled eggs||4 , chopped|
|Prepared mustard||2 Teaspoon|
|Grated onion||1 Teaspoon|
|Grated onions||1 Teaspoon|
|For the ham or tuna filling|
|For ham or tuna filling|
|Ground cooked ham/Flaked tuna||1 Cup (16 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Pickle relish||2 Tablespoon|
|For chicken filling|
|Minced chicken||1 Cup (16 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Cream cheese||11 Ounce, softened|
In individual bowls, prepare each filling by combining ingredients and mixing well.
Spread bread slices with softened butter or margarine.
Spread first buttered slice with Egg Salad Filling; top with second slice and spread with Ham Filling; top with third slice and spread with Chicken Filling.
Top with fourth slice.
Combine cream cheese and milk; beat until fluffy.
Smoothly spread top and sides of loaf with frosting.
Decorate as desired.
To serve, slice through all 4 layers.
Makes 10 servings.