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Category: Lunch and Salads
Prep Time: 45 Cook Time: 0 Total Time: 45
1 loaf white bread, unsliced (16 ounces)
16 ounces whipped cream cheese (2 tubs)
2 cups of chicken salad
2 cups of egg salad
2 cups of ham salad
2 cups of pimento cheese spread
2 sticks of unsalted butter, softened (1 cup)
Cherry tomatoes, halved
1/2 fresh green pepper, sliced in thin slices
Cucumber slices, notched out with the part of a potato peeler that cuts out the potato eyes
Step 1
Put unsliced bread in the freezer for about 1 hour (in a plastic bag). This will make it easier to slice and spread the fillings.
Step 2
Allow butter and cream cheese to set out for about 1 hour or more to get soft enough to spread.
Step 3
Remove bread from freezer and cut the crusts off. Save crusts for another time to make bread crumbs for another recipe. Cut the bread lengthwise to make 5 layers.
Step 4
Spread softened butter on both sides except the top of the top layer and the bottom of the bottom layer, so the fillings don't make the bread soggy.
Step 5
Begin assembling the sandwich by spreading a nice thick amount of each filling on each layer of bread, so that you have 4 layers of filling. Arrange the fillings any way you want. Then top with the top layer of bread.
Step 6
Then spread the softened cream cheese all over the bread loaf and smooth it out. Top with fresh veggies to make a pretty arrangement.
Step 7
Cover with a slightly dampened clean dish towel and refrigerate for 2 hours so it firms up.
Step 8
Slice and serve.
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FANCY LAYERED SANDWICH
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Really pretty and delicious for a ladies luncheon. If you can't find unsliced bread, make your own and cut off all the crusts so that it's square. Then save the crusts to make bread crumbs.
Category: Lunch and Salads
Prep Time: 45 Cook Time: 0 Total Time: 45
1 loaf white bread, unsliced (16 ounces)
16 ounces whipped cream cheese (2 tubs)
2 cups of chicken salad
2 cups of egg salad
2 cups of ham salad
2 cups of pimento cheese spread
2 sticks of unsalted butter, softened (1 cup)
Cherry tomatoes, halved
1/2 fresh green pepper, sliced in thin slices
Cucumber slices, notched out with the part of a potato peeler that cuts out the potato eyes
Step 1
Put unsliced bread in the freezer for about 1 hour (in a plastic bag). This will make it easier to slice and spread the fillings.
Step 2
Allow butter and cream cheese to set out for about 1 hour or more to get soft enough to spread.
Step 3
Remove bread from freezer and cut the crusts off. Save crusts for another time to make bread crumbs for another recipe. Cut the bread lengthwise to make 5 layers.
Step 4
Spread softened butter on both sides except the top of the top layer and the bottom of the bottom layer, so the fillings don't make the bread soggy.
Step 5
Begin assembling the sandwich by spreading a nice thick amount of each filling on each layer of bread, so that you have 4 layers of filling. Arrange the fillings any way you want. Then top with the top layer of bread.
Step 6
Then spread the softened cream cheese all over the bread loaf and smooth it out. Top with fresh veggies to make a pretty arrangement.
Step 7
Cover with a slightly dampened clean dish towel and refrigerate for 2 hours so it firms up.
Step 8
Slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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