The title sounds scary, right? I know. This recipe is a little scary. But it’s more about where the recipe is from.
Along with a ziploc bag full of garden-fresh brussels sprouts stuffed in my suitcase, I also came home from Wisconsin with this cookbook.
It is the Congressional Club Recipe Cookbook that had been given to my grandparents. I was instantly in-love with this family heirloom (probably only thought so by me) and the glimpse it provided me to food circa 1945. Some of the dishes were absolutely awful-sounding. (Baked Prune Whip) In fact, all of the recipes that included jello or gelatin were immediately dismissed.
Tuna Surprise and Salmon Loaf were iffy, but some of the recipes sounded delicious. And some just made me laugh.
Ultimately I decided to start my retro cooking with a Frosted Sandwich Loaf. Slices of white bread are slathered with butter, than filled with a filling of choice (sardine salad, egg salad and cucumbers are some of the suggestions) but with the thought of cream cheese, I went immediately to Minnesota Sushi (ham & pickle roll-up) because cream cheese and sardines just didn’t grab me.
The end result was beautiful. (In my crazy mind.) And the Taster actually enjoyed eating it. It’s not the kind of thing you’d make on a regular basis, but if you need a retro recipe, this is the cookbook to turn to.
Frosted Sandwich Loaf
Prep Time: 15 min
Keywords: bread sandwich
A fun, retro recipe!
Ingredients (4 slices)
- 6 slices white bread
- 3 Tbsp butter
- 3 oz ham
- 1/2 cup chopped pickles
- 4 oz cream cheese
- touch of cream or milk
- green onions
Remove crusts from bread.
Spread each side with butter.
Place one slice on plate.
Layer with ham and pickles and another slice of bread.
Repeat with remaining ingredients.
Press down evenly and refrigerate for an hour.
Meanwhile, soften the cream cheese and whip with a fork until smooth, adding milk if necessary.
Spread cream cheese over sandwich loaf, garnishing with green onion if desired.
Refrigerate for at least an hour.
Slice and serve.
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