Savory Sandwich Loaf
|French bread loaf||1 Pound (1 Long Loaf)|
|Finely chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Finely chopped cooked ham||10 Ounce (2 Cups)|
|Hard-cooked eggs||4 , chopped|
|Finely chopped green onion with tops||1⁄3 Cup (5.33 tbs)|
|Finely chopped dill pickles||1 Cup (16 tbs), drained|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Capers||3 Tablespoon, drained|
|Dijon mustard||2 Tablespoon|
|Thyme leaves||1 Teaspoon|
Cut 1 1/2-inch-thick slices off both ends of bread; set aside.
Using a long serrated knife and your fingers, cut and pull out soft center, leaving a shell about 1/2 inch thick.
Set hollowed loaf aside; reserve soft bread from center for other uses, if desired.
In a bowl, combine chicken, ham, eggs, onions, pickles, and parsley.
In another bowl, stir together mayonnaise, capers, mustard, thyme, vinegar, and Worcestershire.
Stir into chicken mixture; season to taste with garlic salt and pepper.
Stand hollowed loaf on end and stuff with filling, using a long wooden spoon to pack tightly.
Set end slices in place; wrap loaf in foil and refrigerate for at least 4 hours or until next day.