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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 loaf unsliced bread |
1/4 cup butter |
1/4 cup mayonnaise (use a good quality, such as hellman's) |
1 tomato, 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) |
Directions:
1. Remove crusts from an unsliced rectangular loaf of day old bread.
2. Cut 4 lenghtwise slices and spread with butter.
3. Place a slice on a platter butter side down, spread it with mayonnaise, then cover with a layer of tomatoes.
4. Spread another slice with mayonnaise and place it dressing side down on the tomato layer.
5. Spread the top of this slice with a layer of the minced meat, cover with the third slice of bread butter side down.
6. Spread it with mayonnaise and cover with a layer of lettuce.
7. Spread the fourth slice of bread with mayonnaise and place it on the lettuce.
8. Place cream cheese in a bowl and thin with just enough milk to make it spreadable.
9. Frost the outside of the loaf.
10. Garnish with parsley and place in the refrigerator at least one hour before serving.
11. Cut into slices to serve.
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