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Sandwich Loaf

Preparation
40 MIN
Chilling
2 H
Output
8 to 10 servings
Photo Sandwich Loaf
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Ingredients

    Chicken Salad

  • 1 1/2 cups (375 ml) cooked chicken, diced
  • 1/2 cup (125 ml) mayonnaise
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper
  • Egg Salad

  • 6 hard boiled eggs
  • 1/4 cup (60 ml) mayonnaise
  • Ham salad

  • 1 1/2 cups (375 ml) ground ham
  • 1/4 cup (60 ml) mayonnaise
  • Sandwich

  • 7 slices white bread cut horizontally, about 10-inch (25-cm) long (see note)
  • 1 1/4 cup (310 ml) cheese spread, at room temperature (Cheez Whiz-type)

Preparation

    Chicken Salad

  • 1. In a bowl, combine all the ingredients until creamy. Season with salt and pepper. Cover and refrigerate.
  • Egg Salad

  • 2. In a large bowl, mash the eggs with a fork. Add the mayonnaise and combine while crushing until creamy. Season with salt and pepper. Cover and refrigerate.
  • Ham Salad

  • 3. In a bowl, combine all the ingredients. Season with pepper. Cover and refrigerate.
  • Assembly

  • 4. Spread half of the chicken salad on the first slice of bread. Cover with a second slice of bread. Spread half of the egg salad and cover with a slice of bread. Continue with half the ham salad. Repeat with the remaining bread and salads to obtain six layers. Finish with a slice of bread. Press lightly.
  • 5. With a bread knife, gently remove the crusts to neatly square off the sandwich. Cover with a layer of cheese spread. Cover with plastic wrap without touching the cheese (use toothpicks, if needed). Refrigerate for at least 2 hours. Garnish with basil leaves and pink peppercorns or to your taste.

Once the sandwich loaf is sliced, you can freeze it, separating each slice with parchment paper.

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