Ribbon Sandwich Loaf

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

When sliced, the party sandwiches look like striped ribbon


  • 1 loaf (14 oz. or 16 oz.) day-old bread, unsliced
  • Butter or regular margarine
  • ½ lb. sharp process cheese, sliced
  • Egg Filling
  • Ham Filling
  • 3 (3 oz.) pkgs. cream cheese
  • c. light cream or top milk


  • Remove crust from bread. With sharp knife cut lengthwise into 6 slices. Butter one side of each slice.
  • On two slices, butter side up, place sliced cheese; spread two slices with Egg Filling; then one with Ham Filling.
  • Stack slices, with Ham Filling in middle. Top with remaining bread slice. Press together firmly.
  • Combine cream cheese (at room temperature) with cream. Beat until smooth and fluffy. Spread mixture over top and sides of loaf. Chill loaf several hours. (For a pretty garnish, decorate top with gay pimiento flowers and green pepper leaves.) Cut in 10 (1″) slices.