Multi Layered Bread Loaf
|Round rye cottage loaf||1 Small|
|Reduced-fat mayonnaise||2 Tablespoon|
|Whole grain mustard||1 Tablespoon|
|Cos lettuce leaves||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)|
|Tomatoes||2 , sliced|
|Cucumber||1⁄2 , sliced|
|Chopped fresh basil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
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.