Zippy Sandwich Loaf Recipes

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FROSTED SANDWICH LOAF

This recipe is very versatile as you can use many different fillings, including thin sliced meats, seafood salad--or make up one of your own. You may use less salad dressing, if you like, in the spreads.

Provided by EWEDIN31

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h30m

Yield 24

Number Of Ingredients 22



Frosted Sandwich Loaf image

Steps:

  • In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
  • In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
  • In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
  • In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
  • Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
  • Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 15.1 g, Cholesterol 73.8 mg, Fat 27.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 13.3 g, Sodium 653.7 mg, Sugar 4.8 g

2 cups fully cooked ground ham
½ cup creamy salad dressing (e.g. Miracle Whip)
3 tablespoons sweet pickle relish
1 tablespoon grated onion
2 cups ground bologna
3 tablespoons sweet pickle relish
½ cup creamy salad dressing (e.g. Miracle Whip)
1 (8 ounce) package cream cheese, softened
⅓ cup finely chopped walnuts
3 tablespoons pimento-stuffed green olives, chopped
2 tablespoons milk
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons creamy salad dressing (e.g. Miracle Whip)
⅛ teaspoon onion salt
⅛ teaspoon garlic salt
⅛ teaspoon celery salt
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk, or as needed
1 (1 pound) loaf white bread, sliced horizontally
4 medium sweet pickles, chopped
1 (2 ounce) bottle diced pimento, drained

SOURDOUGH BREAD BOWL SANDWICH

I created this recipe for when my husband and I go to the lake. I don't like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top prior to cooking. -Shawna Welsh-Garrison, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 7



Sourdough Bread Bowl Sandwich image

Steps:

  • Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.

Nutrition Facts : Calories 346 calories, Fat 17g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 865mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

1 round loaf sourdough bread (1-1/2 pounds)
1/2 cup honey mustard salad dressing
4 slices sharp cheddar cheese
1/3 pound thinly sliced deli ham
4 slices smoked provolone cheese
1/3 pound thinly sliced deli smoked turkey
1 tablespoon butter, melted

HOT AND ZIPPY SANDWICH LOAF

This is a real pleaser. You can use 2 different types of lunch meat for a change of pace. I prefer using Italian bread instead of white.

Provided by pines506

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9



Hot and Zippy Sandwich Loaf image

Steps:

  • Heat oven to 350°F.
  • Carefully trim crust from top of bread.
  • At equal intervals make six diagonal cuts from top of loaf almost through to bottom.
  • Place loaf on lightly greased baking sheet.
  • Mix butter, onion, mustard, poppy seeds, lemon and pepper; reserve 3 tbsp of mixture.
  • Spread butter mixture into cuts.
  • Alternate two cheese slices and two meat slices in each cut allowing each to come slightly over the top and sides of bread.
  • Spread reserved butter mixture over top and sides and bake for 25 minutes.
  • Cover with foil the last 10 minutes of baking.
  • To serve cut through diagonal cuts between meat slices and bread.

Nutrition Facts : Calories 592.2, Fat 34.5, SaturatedFat 20.4, Cholesterol 92.2, Sodium 868.8, Carbohydrate 48.4, Fiber 2.6, Sugar 5.7, Protein 22.4

1 loaf unsliced white bread
3 tablespoons instant minced onion
1 tablespoon poppy seed
cayenne pepper, to taste
12 slices thin luncheon meat
1/2 cup butter
3 tablespoons mustard
1 tablespoon lemon juice
12 slices swiss cheese

WHITE BREAD SANDWICH LOAF

Provided by Food Network Kitchen

Categories     side-dish

Time 4h30m

Yield 1 loaf

Number Of Ingredients 7



White Bread Sandwich Loaf image

Steps:

  • In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
  • Meanwhile, in large bowl, whisk together the flour and salt and set aside.
  • Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes.
  • Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.
  • Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
  • Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
  • Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
  • Transfer the bread loaf to a cooling rack and cool completely before slicing.

2 cups plus 2 tablespoons whole milk
3 tablespoons unsalted butter
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon fine salt
Oil as needed

FROSTED SANDWICH LOAF

Akin to the Swedish smörgåstårta, this beautiful presentation looks a lot more complicated than it really is. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. A variation includes pimiento cheese salad. Cooking time is chilling time after assembly.

Provided by Molly53

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Frosted Sandwich Loaf image

Steps:

  • Remove crusts from an unsliced rectangular loaf of day old bread.
  • Cut 4 lenghtwise slices and spread with butter.
  • Place a slice on a platter butter side down, spread it with mayonnaise, then cover with a layer of tomatoes.
  • Spread another slice with mayonnaise and place it dressing side down on the tomato layer.
  • Spread the top of this slice with a layer of the minced meat, cover with the third slice of bread butter side down.
  • Spread it with mayonnaise and cover with a layer of lettuce.
  • Spread the fourth slice of bread with mayonnaise and place it on the lettuce.
  • Place cream cheese in a bowl and thin with just enough milk to make it spreadable.
  • Frost the outside of the loaf.
  • Garnish with parsley and place in the refrigerator at least one hour before serving.
  • Cut into slices to serve.

Nutrition Facts : Calories 432.7, Fat 27.8, SaturatedFat 14, Cholesterol 69.7, Sodium 615.6, Carbohydrate 38.6, Fiber 1.9, Sugar 5.4, Protein 8

1 loaf unsliced bread
1/4 cup butter
1/4 cup mayonnaise (use a good quality, such as Hellman's)
1 tomatoes, peeled and thinly sliced
3 (3 ounce) packages cream cheese, room temperature
milk
1 lb meat, cooked and minced (ham, turkey, beef, or salmon are all good)
parsley (to garnish)

ZIPPY SANDWICH LOAF

Another recipe from my 8th grade HomeEc Teacher. Warm cheesy sandwich loaf with everything included. Great to serve when having friends over to play cards or those football fans who congregate in the family room. Simple and easy to prepare.

Provided by Julia Ferguson

Categories     Sandwiches

Time 30m

Number Of Ingredients 6



Zippy Sandwich Loaf image

Steps:

  • 1. Mix butter or margarine, mustard and poppy seeds together; set aside.
  • 2. Make cuts in bread loaf as if you were slicing for sandwiches but not all the way through. Make slices so that when done, you will have enough for sandwiches. In between first and second slices, spread mustard mixture on one of the slices, add a slice of salami and a slice of swiss cheese. Repeat all along loaf as if making sandwiches, without cutting them off the loaf.
  • 3. Wrap sandwich loaf in foil and bake in preheated 300 degree oven for 20 min. To serve cut sandwiches off loaf. Sandwich loaf can be made ahead of time and refrigerated until ready to bake.
  • 4. I took these to a pitch-in we were having at work. I made 3 loaves and we kept them warm on an electric griddle. Everyone loved them, even the skeptic.

1/4 c butter or margarine, softened
2 Tbsp prepared mustard
2 tsp poppy seeds
1 loaf, italian bread
sliced, salami, your favorite (cotto salami works well)
sliced, swiss cheese

REUBEN SANDWICH LOAF

From Canadian Living Magazine. This makes a beautiful and delicious Reuben stuffed rye bread loaf. It is very impressive for company.

Provided by Food4Life

Categories     Breads

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 18



Reuben Sandwich Loaf image

Steps:

  • In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
  • Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
  • Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
  • Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
  • Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
  • Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
  • Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
  • Makes 8 servings, 16 slices.

Nutrition Facts : Calories 312.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 13, Sodium 490.8, Carbohydrate 49, Fiber 8.8, Sugar 7.4, Protein 12

1 cup water
1/4 cup molasses
2 tablespoons shortening
1 1/2 cups dark rye flour
1 1/4 cups all-purpose flour (approx)
1/2 cup whole wheat flour
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 tablespoon flax seed
1 1/2 teaspoons quick-rising yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
6 ounces smoked meat or 6 ounces pastrami, thick slices
1 cup sauerkraut, rinsed and squeezed dry
4 ounces swiss cheese, grated
1 egg white
1 teaspoon caraway seed

BASIC SOFT WHITE SANDWICH LOAF BREAD

Make and share this Basic Soft White Sandwich Loaf Bread recipe from Food.com.

Provided by Gracie92

Categories     Yeast Breads

Time 53m

Yield 2 serving(s)

Number Of Ingredients 12



Basic Soft White Sandwich Loaf Bread image

Steps:

  • Make the sponge. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, scrape down the sides of the bowl, and cover with plastic wrap.
  • Make the flour mixture and add to the sponge. In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine).
  • Mix the dough.
  • HAND METHOD.
  • Add the salt and butter to the bowl and, with a wooden spoon or with your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with an inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with).
  • Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra.
  • Shape the dough and let it rise. Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf; the exact size is not important at this point. (A long side of the dough should be facing toward you). Dimple the dough with your fingers to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over hte left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. (If you have a lot of experiance shaping, you may prefer at this point to rotate the dough 90 degrees- a quarter turn). Starting at the top end of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and fourth, gradually work your way towards the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under. Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill inches.
  • Preheat the oven. Preheat the oven to 350°F 45 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or a baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
  • Bake the bread. Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210°F). Halfway through baking, turn the pans around for even baking.
  • Remove from oven and let cool on a wire rack.

Nutrition Facts : Calories 1656.6, Fat 59, SaturatedFat 36, Cholesterol 152.9, Sodium 2694.9, Carbohydrate 244.7, Fiber 8.4, Sugar 27, Protein 35.4

2 1/4 cups unbleached all-purpose flour, plus
2 1/2 tablespoons unbleached all-purpose flour
1 3/4 cups water, at room temperature (70 to 90F)
2 tablespoons honey
1 teaspoon honey
3/4 teaspoon instant yeast
2 cups unbleached all-purpose flour
3 tablespoons unbleached all-purpose flour
1/4 cup dry milk, preferably nonfat
3/4 teaspoon instant yeast
9 tablespoons unsalted butter, softened
2 1/4 teaspoons salt

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