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Layered sandwich loaf
Layered sandwich loaf

Layered sandwich loaf

Preparation 30 to 45 minutes
Cooking time 12 minutes
Servings 10 à 12 servings



  • 1 loaf of white bread, crusts removed and sliced length-wise (tramezzini style)

Pea stuffing:

  • 500 ml (2 cups) frozen peas
  • 125 g (4.4 oz.) cream cheese
  • 1/2 green onion, minced
  • 45 ml (3 tbsp.) lemon juice
  • 30 ml (2 tbsp.) herbes salées
  • Pepper

Egg stuffing:

  • 6 hard-boiled eggs
  • 80 ml (1/3 cup) mayonnaise
  • 30 ml (2 tbsp.) green onion, minced
  • 2.5 ml (1/2 tsp.) Dijon mustard
  • 1 celery stalk, chopped
  • Salt and pepper, to taste


  • 16 slices of gravlax or smoked salmon
  • 45 ml (3 tbsp.) dill, roughly chopped

Cream cheese frosting:

  • 80 ml (1/3 cup) softened butter
  • 2 cream cheese bricks, 250 g
  • 125 ml (1/2 cup) 15% cooking cream
  • Salt and pepper, to taste


  • Sliced radishes
  • Peas
  • Fresh herbs
  • Cucumber ribbons


Pea stuffing:

  1. In a large pot, bring salted water to a boil.
  2. Cook the peas approximately 2 minutes.
  3. Transfer peas to a colander.
  4. Rinse under cold water.
  5. Drain well.
  6. Using a food processor, puree the peas until smooth.
  7. Incorporate the cream cheese, green onion, lemon juice, and herbes salées.
  8. Generously season with pepper.

Egg stuffing:

  1. In a bowl, mash hard-boiled eggs with a fork.
  2. Add the remaining egg stuffing ingredients.
  3. Thoroughly combine.
  4. Set aside in the fridge.


  1. Spread the various stuffings alternately on the slices of bread, layer by layer, in order to constitute the sandwich loaf.
  2. Alternate between the pea stuffing, salmon, egg stuffing, salmon, pea stuffing, etc.


  1. Whip the cream cheese and cream together until smooth.
  2. Cover the top and sides of the sandwich loaf with the cream cheese mixture.
  3. Refrigerate a few hours.


  1. Decorate the sandwich loaf with a few vegetables and fresh herbs (radish slices, cucumber ribbons, etc.).
Availability in stores