SANDWICH LOAF
In collaboration with
Sœur Angèle
6 and more
Portions
20 min
Prepping
10 min
Cooking
Recipe
Easy
Ingredients
chicken garnish
- 500 ml (2 cups) cooked chicken meat, chopped
- 80 ml (1/3 cup) mayonnaise
- 45 ml (3 tbsp.) dill, minced
- 45 ml (3 tbsp.) chive, minced
- Salt and pepper
ham garnish
- 500 ml (2 cups) ham, chopped
- 80 ml (1/3 cup) mayonnaise
- 30 ml (2 tbsp.) whole grain mustard
- 30 ml (2 tbsp.) maple syrup
- Salt and pepper
egg garnish
- 6 hard boiled eggs, mashed with a fork
- 80 ml (1/3 cup) mayonnaise
- 2 green onions, finely chopped
- 5 ml (1 tsp.) Dijon mustard
- Salt and pepper
- 1 white bread without crust, cut horizontally
- 500 ml (2 cups) softened cream cheese
- 250 ml (1 cup) greek yogurt, drained
- Rosemary sprigs
- Thyme sprigs
- Pink peppercorn
Directions
Click the steps to erase them.
- In a bowl, combine the chicken salad ingredients. Set aside in the refrigerator.
- In a second bowl, combine the ham salad ingredients. Set aside in the refrigerator.
- In a third bowl, combine the egg salad ingredients. Set aside in the refrigerator.
- Place one slice of bread on a serving dish and spread the chicken salad. Repeat with the ham salad and the egg salad. Cover with a slice of bread.
- In a bowl, whip the cream cheese and yogurt. Entirely cover the sandwich loaf with a layer of cheese spread. Garnish with thyme, rosemary leaves and pink peppercorn.