Ham Sandwich Loaf
|Bread loaf||1 (Uncut)|
|Cooked ham||1⁄2 Pound, chopped|
|Canned pimientos||3 1⁄2 Pound, drained chopped|
|Sweet pickle||1 Cup (16 tbs)|
|Hard boiled eggs||2|
|Cream cheese||1 1⁄2 Cup (24 tbs)|
Remove all crusts from bread; and cut length wise into 4 equally thick slices.
Combine ham and pimientos; add enough mayonnaise to make spreadable paste.
Chop pickle and eggs together; moisten with mayonnaise.
Spread 1 slice of bread with butter, then with half the ham mixture.
Butter both sides of second slice of bread; press over first slice.
Spread with egg mixture.
Butter both sides of third slice of bread; press on top of egg mixture; spread with remaining ham mixture.
Butter bottom of top slice; press into position.
Place reshaped loaf onto serving platter; spread top and sides with thick layer of cream cheese.
If this does not spread easily, soften with a little cream or milk.
Refrigerate 3 to 4 hours; cut through in slices.
Serving size: Complete recipe
Calories 3608 Calories from Fat 1765
% Daily Value*
Total Fat 200 g307.4%
Saturated Fat 96.7 g483.3%
Trans Fat 0 g
Cholesterol 1111.6 mg370.5%
Sodium 5470 mg227.9%
Total Carbohydrates 337 g112.4%
Dietary Fiber 41.1 g164.5%
Sugars 133.4 g
Protein 141 g281.5%
Vitamin A 1015.3% Vitamin C 2251.8%
Calcium 77% Iron 237.3%
*Based on a 2000 Calorie diet