Layered sandwich loaf
Ingredients
Bread:
- 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
Salmon:
- 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
Toppings:
- Sliced radishes
- Peas
- Fresh herbs
- Cucumber ribbons
Preparation
Pea stuffing:
- In a large pot, bring salted water to a boil.
- Cook the peas approximately 2 minutes.
- Transfer peas to a colander.
- Rinse under cold water.
- Drain well.
- Using a food processor, puree the peas until smooth.
- Incorporate the cream cheese, green onion, lemon juice, and herbes salées.
- Generously season with pepper.
Egg stuffing:
- In a bowl, mash hard-boiled eggs with a fork.
- Add the remaining egg stuffing ingredients.
- Thoroughly combine.
- Set aside in the fridge.
Assembly:
- Spread the various stuffings alternately on the slices of bread, layer by layer, in order to constitute the sandwich loaf.
- Alternate between the pea stuffing, salmon, egg stuffing, salmon, pea stuffing, etc.
Frosting:
- Whip the cream cheese and cream together until smooth.
- Cover the top and sides of the sandwich loaf with the cream cheese mixture.
- Refrigerate a few hours.
Toppings:
- Decorate the sandwich loaf with a few vegetables and fresh herbs (radish slices, cucumber ribbons, etc.).

