Salad Sandwich Loaf
|Cottage cheese||750 Gram (From 2 Liters Milk)|
|Black currant grape||1⁄2 Cup (8 tbs) (For Garnish)|
|Green grapes||1⁄2 Cup (8 tbs) (For Garnish)|
|Tomatoes||1 , sliced|
|Sandwich bread||1 (Uncut)|
|Grated carrots||1 Cup (16 tbs)|
|Cucumber||1 1⁄2 Cup (24 tbs), grated|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Tomato ketchup||4 Teaspoon|
|Tomatoes||2 , finely chopped|
|Mayonnaise||1 Cup (16 tbs)|
Squeeze out extra water from grated cucumber.
Divide mayonnaise in three parts and mix each with carrots, cucumber, cheese and tomatoes respectively.
Add enough salt and pepper to all the three parts.
Remove crusts from all six sides of bread and cut into four slices lengthwise.
Arrange one length on an oblong plate, butter it, and spread carrot filling.
On this, place another buttered length of bread.
Spread ketchup, cheese and tomato filling.
On the third length of buttered bread sprinkle cucumber filling.
Lastly place on top the fourth length of bread.
Mash cottage cheese and cream with a fork, or pass it through a sieve.
Add enough salt and pepper.
Coat all four sides and top of the loaf, with cottage cheese, with the help of a knife.
Now arrange black currant grapes in a row on the centre of the loaf and on the two sides.
Arrange rows of green grapes.
Cut lettuce finely and spread it around loaf.
Place chopped tomatoes on lettuce.
Chill at least for one hour.