Preparation time: 20 mins.
Main utensil: bread knife
For 1 large loaf:
a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning
1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts
parsley or watercress
1. Choose and prepare three of the suggested fillings.
2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.
3. Spread three slices with butter; sandwich the slices together with the different fillings.
4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.
TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.
TO VARY: Use one slice white bread then one slice brown bread.
TO STORE: In the refrigerator
Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967