Use bread with a tight crumb for this loaf. You might use a light and a dark bread, combining the layers for a pretty look. If you aren’t confident about slicing the bread, just ask the bakery to do it for you.
Vary the fillings if you prefer. Any purchased deli salad will work. One of the things to remember when creating this loaf is to spread the fillings evenly and not too thickly. Use a serrated knife to cut the loaf into slices.
Shrimp Salad Spread:
1/3 cup mayonnaise
¼ cup finely chopped celery
2 tablespoons lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
8 ounces cooked, peeled shrimp, chopped
Olive-Nut Spread:
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts
½ cup finely chopped pimiento-stuffed olives
Deviled Ham Spread:
½ cup sour cream
¼ cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
Loaf:
2 loaves (1 1/2 lb each) unsliced sandwich bread
½ cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
1/2 cup radishes, sliced thinly
In individual bowls, mix ingredients for each spread until well blended. Chill.
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.
In medium bowl, mix 4 packages cream cheese with the half-and-half. Spread half of mixture over sides and top of each loaf. Decorate the top with sliced radishes. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate.
