Sandwich Loaf

This easily-made Sandwich Loaf makes a colourful addition to a buffet table. Use bread that is at least one day old and cut the bread from the loaves in equal horizontal slices. Use the slices from the centre of the loaves to make the satidwich.

4 large thin slices brown bread, crusts removed

3 large thin slices white bread, crusts removed

1 lb. cream cheese

4 tablespoons sour cream

6 oz. liver pate

4 oz. button mushrooms, wiped clean, cooked, drained and coarsely chopped

1 medium-sized green pepper, white pith removed, seeded and finely chopped

1 medium-sized red pepper, white pith removed, seeded and finely chopped

1 garlic clove, crushed

2 oz. canned sweetcorn, drained

2 tablespoons finely chopped fresh chives

3 tablespoons mayonnaise

J, teaspoon cayenne pepper

2 oz. butter, softened

1 tablespoon prepared French mustard

6 oz. prosciutto, finely chopped

4 tomato slices

4 cucumber slices

3 stuffed olives, sliced

First, prepare the pate filling. In a small mixing bowl, using a kitchen fork, mix together the pate and chopped mushrooms. Set aside.

To make the pepper filling, place all the ingredients in a small mixing bowl and stir thoroughly with a wooden spoon until they are well blended. Set aside.

To make the ham filling, in a small mixing bowl, cream the butter with a wooden spoon until it is soft. Beat in the mustard and stir in the chopped ham. Set aside.

Place one slice of the brown bread on a wooden board and, using a table knife or palette knife, spread half of the pate filling on the bread.

Place a slice of white bread on the board and spread half of the pepper filling over it. Place the white bread, filling side uppermost, on top of the pate.

Spread half the ham filling over a slice of brown bread and place it, filling side up, on top of the pepper mixture.

Repeat the layers bur spread the pate filling on white bread, the pepper filling on brown and the ham filling on white.

Top the loaf with the remaining slice of brown bread. Set aside.

In a medium-sized mixing bowl, beat 12 ounces of the cream cheese with the sour cream until the mixture is of a spreading consistency. With a table knife or palette knife, spread the cheese mixture over the top and sides of the loaf until it is completely and evenly covered. Using two fish slices, carefully place the loaf on a serving plate. Set aside.

Fill a forcing bag, fitted with a star-shaped nozzle, with the remaining cream cheese and pipe a line of cheese along the top edges of the loaf. Garnish with the tomato, cucumber and olive slices and chill the loaf in the refrigerator for 30 minutes before slicing and serving.

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