Vintage Sandwich Loaf Recipe
Servings: 16 slices
Calories:
A charming retro classic from the 1950s, this Luncheon Loaf is a savory layered sandwich cake made with egg salad, ham salad, and tuna salad, then frosted with cream cheese and decorated with fresh herbs and edible flowers. Perfect for bridal showers, baby showers, tea parties, or any vintage-themed gathering, it’s a nostalgic showstopper with timeless appeal.
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Ingredients
- 1 unsliced loaf of sandwich bread
- 1 cup egg salad
- 1 cup ham salad
- 1 cup tuna salad
- 16 oz cream cheese softened
- 2-3 tbsp milk or sour cream (optional)
- Garnishes: See notes
Instructions
- Trim the crusts from the loaf and slice it horizontally into 4 even layers (See notes),
- Spread the egg salad on the bottom layer, add the next slice of bread
- Spread the ham salad on the second layer, then top with another slice
- Spread tuna salad on the third layer , then add the top slice
- In a bowl, whip the cream cheese until smooth, adding milk or sour cream if needed for spreadability
- Frost the entire loaf evenly, using a butter knife or icing spatula, with the cream cheese. I used a cup of hot water to dip the spatula at the end to smooth out the icing.
- Using a large spatula (or two) move the loaf to a clean serving plate. Decorate with herbs, edible flowers, and greens.
- Using toothpicks in the top wrap carefully with press-n-seal or plastic wrap and refrigerate overnight
- Decorate with herbs, edible flowers, and greens. Slice to serve.
Notes
I got a loaf that had been freshly baked and it was really hard to work with so I froze it and then cut off the crust, put it back in the freezer for a while and then cut the layers. It worked pretty well. Another idea might be to let the bread sit for a day or two so it's not quite so fresh.