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frosted sandwich loaf

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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

by Emily Dingmann

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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  1. amy

    What’s on the outside of the loaf? I still need to try this Minnesota sushi…You should try ham and PB, it’s really tasty!!!!

    And I love old family cookbooks. My Gma was raised on a farm and her and her cousins put together a ton of their old recipes from the 30s and 40s. Everything is cooked in a cast iron skillet with bacon grease! Too bad I’m trying to become vegetarian, haha.

    • Emily

      It is so fun to look through the cookbooks! My other grandma always cooked bacon, then the eggs in the bacon. 🙂

      The outside of the loaf is cream cheese!

      • amy

        Mine would cook the bacon and then pancakes…. I’m so hungry just thinking about it!

        I don’t know why I didn’t see that on the recipe, derp! I may just be making this this weekend 😀

  2. Stephanie @cookinfanatic

    This recipe is crazyyy different hahaha, but I’d prob give it a whirl! Ham, pickles and cream cheese actually sound really good together – but then again I’d prob eat a shoe if it were covered in cream cheese, I have a serious addiction to that stuff 😉 I think this wins the “most creative recipe I’ve seen all month award” for sure!