Betty co-ed surprise sandwich loaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf firm, unsliced white | |
| Bread | ||
| ½ | cup | Butter, softened |
| 4 | ounces | Pimiento cheese |
| ¼ | cup | Heavy cream |
| 3 | Hard boiled eggs, finely | |
| Chopped | ||
| 1 | Small green bell pepper, | |
| Seeded and finely chopped | ||
| ½ | cup | Plus 2 TBSP mayonnaise |
| 3 | 8 oz packages cream cheese | |
| ½ | pounds | Tomatoes, peeled, seeded |
| And sliced | ||
| Radish roses and | ||
| Watercress sprigs | ||
Directions
Trim crusts from bread. Cut into four *lengthwise* slices. Butter each slice. Mix the pimiento cheese together with 2 TBSP of the cream. In another bowl, mix together the eggs, bell pepper and 2 TBSP of the mayonnaise. In yet another bowl, cream together the cream cheese and the remaining cream. On the first slice of bread, spread the pimiento cheese mixture; on the second slice, spread the hard boiled egg mixture; on the third slice, place the slices of tomato spread with the remaining mayonnaise. Top with last slice of bread. Spread top and sides of loaf with cream cheese mixture. Cover with plastic wrap and refrigerate for at least 2 hours. Garnish loaf with radish roses and watercress sprigs. Cut into thick slices and serve.
Variation: To make Ribbon Sandwich Loaves, follow above directions, except that alternate slices of white bread and whole wheat bread should be used.
Formatted by: Sherry Pinamonti Source: Fashionable Food by Sylvia Luvgren
From: Fiddlestyx