Party Sandwich Loaf

 

1/3

cup mayonnaise or salad dressing

1/4

cup finely chopped celery

2

tablespoons lemon juice

1/4

teaspoon salt

1/8

teaspoon pepper

2

hard-cooked eggs, finely chopped

2

cans (4 oz each) tiny shrimp, rinsed, drained, chopped

2

packages (3 oz each) cream cheese, softened

1

cup finely chopped walnuts (4 oz)

1/2

cup finely chopped pimiento-stuffed olives

1/2

cup sour cream

1/4

cup sweet pickle relish, drained

2

tablespoons grated onions

1/8

teaspoon red pepper sauce

2

cans (4 1/4 oz each) deviled ham

2

loaves (1 1/2 lb each) unsliced sandwich bread

1/2

cup butter or margarine, softened

4

packages (8 oz each) cream cheese, softened

1

cup half-and-half

Few drops food color, if desired

• 1 In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
• 2 Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
• 3 In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.