SANDWICH LOAF

PAIN SANDWICH 2 RS ILOT

In collaboration with
Sœur Angèle

6 and more Portions
20 min Prepping
10 min Cooking
Recipe Easy

Ingredients

chicken garnish

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  • 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

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  1. In a bowl, combine the chicken salad ingredients. Set aside in the refrigerator.
  2. In a second bowl, combine the ham salad ingredients. Set aside in the refrigerator.
  3. In a third bowl, combine the egg salad ingredients. Set aside in the refrigerator.
  4. 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.
  5. 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.