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Savory Sandwich Loaf

Chicken.delights's picture
  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)
  Mayonnaise 6 Tablespoon
  Capers 3 Tablespoon, drained
  Dijon mustard 2 Tablespoon
  Thyme leaves 1 Teaspoon
  Worcestershire 2 Teaspoon
  Vinegar 2 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

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