Recipe Box
Sandwich 'Cake' Loaves |
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Tools:
Ingredients:
- Orange Icing Color
- 2 frozen bread loaves, 1 pound each
Follow thawing instructions on package. Divide dough into 6 balls. Spray mini loaf pan cavities with vegetable pan spray and place dough in each cavity. Preheat oven to 350°. Bake 20-25 minutes or until golden brown and bread sounds hollow when tapped. After bread has cooled, remove crusts and trim each loaf to an even shape. Split loaves in 4 equal lengthwise slices. *
Tuna salad "cake" filling:
- 2 cans (6 ounces each) tuna packed in water, rinsed and drained
- 1/2 cup mayonnaise
- 1/3 cup chopped green olives with pimiento
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon dried parsley or 1 tablespoon fresh flat leaf parsley
Combine all ingredients in food processor fitted with steel blade. Process just until smooth and not pasty.
Egg salad "cake" filling:
- 4 hardboiled eggs, peeled, quartered
- 1/3 cup mayonnaise
- 1/4 teaspoon seasoned salt
- White pepper to taste
Combine all ingredients in food processor fitted with steel blade. Process just until smooth and not pasty.
Cheese "cake" filling:
- 4 ounces cream cheese, softened
- 4 ounces goat cheese
- 1 jar (12 ounces) roasted red pepper, drained
- Combine both cheeses in food processor until creamy.
Start with tuna as bottom layer and then spread about 2 tablespoons of filling on each bottom slice. Top filling with slice of roasted red pepper for second layer and egg salad on top layer. Wrap in plastic wrap and chill before icing.
For "icing":
- 4 packages (8 ounces each) cream cheese
To ice the "cake," whip cheese in food processor or electric mixer. Tint cream cheese light orange. Frost loaves smooth. Fill disposable bag with tinted cream cheese and using tip # 18 pipe shell border on top and edges of "cake". Garnish with halved grape tomatoes and sliced green olives.
* Best made one day in advance.
