Old-Fashioned Tea Punch and Turkey Sandwich Loaf
This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).
3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley
Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.
Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.
Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.
Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.
Yield: 6-8 slices.
Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.