Sandwich Loaf

by Nancy

Trim crust from 1 loaf unsliced sandwich bread.  Cut lengthwise (horizontally) into 4 slices.  Spread 3 slices with softened butter.  Place 1 slice on serving plate, then spread with salmon filling.  Top with 2nd slice and then spread with chicken-olive spread.  Top with 3rd slice and spread with golden cheese spread.  Top with unbuttered bread slice.

Salmon Filling:  Mix:

 1 can (7 3/4 oz) salmon, drained and flaked

1/2 c. chopped celery

1 1/2 t. lemon juice

1/4 t. salt

1/8 t. pepper

1/4 c. mayonnaise

1 hard-cooked egg, chopped

Chicken-Olive Spread:  Mix:

1 1/2 c. finely chopped chicken

1/4 c. finely chopped celery

2 T. chopped green olives

1/4 t. salt

1/2 c. + 2 T. mayonnaise

Golden Cheese Spread:  Mix:

2 c. shredded Cheddar cheese (about 8 oz)

1  3 oz. package cream cheese, softened

1/4 c. mayonnaise

1/2 t. Worcestershire suace

1/8 t. onion salt

1/8 t. garlic salt

1/8 t. celery salt

Mix:

2  8 oz packages of cream cheese, softened

1/2 c. light cream

few drops yellow food coloring (optional)

Frost the outside of the entire loaf with this mixture.  Chill until set (about 30 minutes.  Wrap loaf with a damp cloth and chill at least 2 1/2 hours.  Slice vertically to serve.  Makes 12-14 servings)