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Multi Layered Bread Loaf

Diet.Chef's picture
Ingredients
  Round rye cottage loaf 1 Small
  Reduced-fat mayonnaise 2 Tablespoon
  Whole grain mustard 1 Tablespoon
  Cos lettuce leaves 4
  Mignonette lettuce 4
  Alfalfa sprouts 1 1⁄2 Ounce (15 Gram)
  Canned no salt added pink salmon 4 Ounce, drained (125 Gram)
  Spring onions 2 , finely chopped
  Mange-tout 1 Ounce (30 Gram Snow Pea)
  Watercress/Sprouts 3 Tablespoon
  Tomatoes 2 , sliced
  Cucumber 1⁄2 , sliced
  Chopped fresh basil 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Cut bread horizontally into four even layers. Combine mayonnaise and mustard and spread over each bread layer.
2. Arrange cos and mignonette lettuce leaves and sprouts over bottom bread layer. Top with next bread layer. Then spread with salmon and top with spring onions and snow pea (mangetout) sprouts or watercress. Top with next bread layer, then arrange tomato and cucumber slices over bread, sprinkle with basil and black pepper to taste. Finally top with remaining bread round.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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