Party sandwich loaf redux...

By • May 21, 2011 • 22 Comments



Author Notes: ...and reduced. This is a simple mini version. The full size party sandwich loaf, so popular maybe thirty years ago, certainly has fallen out of fashion. No doubt there are many who think this is deservedly so. One cook has written about the party loaf as an item your family and friends will hate you for, if you dare make it! Well my best friend, who was a Brazilian architect, back in graduate school, made me one frosted entirely with mayonnaise for my wedding reception. And I loved her for it. Fillings included hearts of palm and ham salad. It was not only beautiful, but also delicious. One trick, passed along from my architect, always thinking about structural integrity, is to make sure the unsliced loaf of bread is squared off on all sides before beginning. I have made a mini loaf here because I had leftover bread slices and delicious aioli. But I hope you consider creating a more updated version of the full size sandwich loaf, too, which you can love using aioli. Sagegreen

Makes one mini party loaf

  • 4 slices of soft, but really good sandwich bread
  • softened sweet cream butter
  • 2 or 3 different kinds of your prize sandwich fillings (you can repeat one filling if you prefer)
  • 3 ounces softened goat cheese mixed with 1 oz full fat Greek yogurt and 1 tbl. of aioli
  • 2-3 ounces homemade aioli
  • herbs, pickled vegetables, vegetables for garnish
  • greens for garnish (red cress featured)
  1. Stack all the slices of bread together on a cutting board; then cut the largest rectangle you can from the stack by trimming away all the crusts and then some. You want these 4 slices to stack up perfectly. Lightly butter all sides of the slices except the bottom face.
  2. Spread each of selected sandwich fillings, layer by layer: What you select should all go well together. Crab meat salad, roasted pepper hummus, egg salad, spinach pesto aioli, whipped goat cheese with roasted tomatoes and rosemary, chopped cucumber and cress (good to include a salad course in your trio), salmon salad in mustard dill, ham salad in horseradish mustard, or chicken tarragon are some ideas to consider...but design a compatible combination you will love. Make sure you will be able to slice through each layer effortlessly, and that the layers will remain in tact, so select wisely. One interior layer can use aioli in the mix, but I would not use it on more. My recipe for the aioli can be found on this site- http://www.food52.com/recipes/12014_umami_aioli_for_fish_especially_bluefish Reserve the rest of the aioli for the top. Keep the mini loaf straight. Press down gently as you build the layers.
  3. Next frost the loaf. I suggest you use a goat cheese mixed with yogurt and aioli as a spread for all the sides. Maybe use straight aioli for the top. Garnish with suitable herbs and pickled vegetables. Chill for a few hours for the flavors to permeate and for the layers to meld a bit together: this makes slicing easy later. Garnish the plate with greens. Slice and serve. Don't hate me if you don't like this! But if you do like this, then you could make a whole full size loaf of unsliced bread, which you then slice horizontally into 3 or 4 layers.
Jump to Comments (22)

Tags: Easy, festive

Comments (22) Questions (0)

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Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, I think this version could re-start the trend with gusto!

Cakes

over 3 years ago Bevi

This ls so gorgeous!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thank you, Bevi.

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.



Folks say that about fruit cake, too. But they're wrong on all counts. It all depends upon the cook who makes the dish, and the ingenuity that goes into the creation of that particular dish. Not to mention the flavors chosen for it! No dish needs to be trite and commonplace.

Your sandwich loaf is gorgeous and appetizing. I wish I could have a slice for lunch right now!

Dsc_0675-x2a

over 3 years ago Sagegreen

Many thanks, Chef June. What you say about the 'depends on the cook' is so true!

Meg_b_f52

over 3 years ago meganvt01

This looks so beautiful!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, megan. I actually made 2 and they are both gone already.

Lorigoldsby

over 3 years ago lorigoldsby

Absolutely beautiful!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, lori!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I had a feeling you were on to something here.

Dsc_0675-x2a

over 3 years ago Sagegreen

Aw, thanks! After a few hours of chilling this really did taste so much better. It is always fun to use up leftovers in new ways as we let our memories and these contest prompts inspire!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmm. I very much agree. I was thinking last night how much I learn from each contest in ways that end up surprising me.

Newliztoqueicon-2

over 3 years ago Lizthechef

Amazing. Gorgeous. Thumbs up!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thank you so much, Liz. I am looking forward to my foray to Brooklyn next weekend. SO sorry our paths will not cross this June. Hope you will have a wonderful trip!

Me

over 3 years ago wssmom

The Wayback Machine at work! This looks and sounds absolutely delightful! Thanks so much for posting!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, wssmom. This has such fond memories for me, I am really happy to offer my mini version with some updated ingredients. I guess traditionally cream cheese was favored as a frosting. I only had it with mayo. You just want light, airy fillings with some bright herbs and finely minced veg. I was amazed how easy 4 slices of bread were to fashion into a mini loaf, too.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sagegreen, your loaf is just beautiful. What a wonderful idea perfect for a party.

Dsc_0675-x2a

over 3 years ago Sagegreen

Thank you sdebrango! It got better with age today.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously, I'm putting together a graduation menu proposal as we speak, and I'm going to add a few mini versions of this. I love all its possibilities, its colors, its flavors.

Dsc_0675-x2a

over 3 years ago Sagegreen

Oh, I would love to see what you choose! Good luck getting through graduation. I am now happily on the other side...first time in some time to experiment back in the kitchen!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What goes around comes around. Why you would even thing of apologizing for this gorgeous creation is a mystery to me. I could cut a slab straight out of the photo right now. You've given an old dear a beautiful redo.

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks so much! I treasure your knowledge and skills, so that is a huge, reassuring compliment. I used herbed egg salad, ham salad in a dill/horseradish mustard sauce with a cheese layer on a light rye. Using 4 slices of bread makes the perfect sampler size to experiment with the fillings, too.