Frosted Sandwich Loaf

Frosted Sandwich Loaf

4 Reviews 1 Pic
  • Prep

    1 h
  • Ready In

    1 h 30 m
Recipe by  EWEDIN31

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 24 servings



  1. 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.
  2. In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
  3. In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
  4. 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.
  5. 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.
  6. 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.

Share It

Reviews (4)

Rate This Recipe


I made this for a baby shower and it was a HUGE hit. I made a few changes; I substituted turkey for the bologna and used regular mayo in place of the Miracle Whip. I didn't frost the outside with cream cheese; when I spread the fillings betweeh the layers, I spread nearly to the edge, then pressed the top layer down to squeeze the filling out to the edge. After the last layer, I trimmed the sides, cut the loaf in half, wrapped each half tightly in plastic wrap and placed it in the freezer for about four hours, which made slicing it thinly MUCH easier. I cut it into thin slices and served it arranged on a platter; I think frosting the outside with cream cheese would have made for a messy presentation. This was time-consuming but worth it.



Using whatever sandwich filling you like this makes a lovely brunch/shower offering. When I was a girl I remember the bakery would sell coloured loaves which they would slice horizontally for us. We then could have different coloured bread slices as well as different fillings in each sandwich.



Awesome. Use any kind of filling its a pretty presentation. Many think its a white frosted cake at first.

More Reviews

Similar Recipes

Turkey Bacon Avocado Sandwich

Turkey Bacon Avocado Sandwich

Grilled Chicken Salad Sandwich

Grilled Chicken Salad Sandwich

Peanut Butter Sandwich Loaf

Peanut Butter Sandwich Loaf

Creamy Vegetable Sandwich Spread

Creamy Vegetable Sandwich Spread

Mom's Sandwich Spread

Mom's Sandwich Spread

Taco Sandwich

Taco Sandwich


Amount Per Serving (24 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 654 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Turkey Bacon Avocado Sandwich


next recipe:

Thanksgiving Sandwich