Multi Layered Bread Loaf Recipe
Ingredients
| 1 small round rye cottage loaf | ||
| 2 tablespoons reduced-fat mayonnaise | ||
| 1 tablespoon wholegrain mustard | ||
| Cos lettuce leaves | 4 | |
| 4 mignonette lettuce leaves | ||
| 15 g /1 1/2 oz alfalfa sprouts | ||
| 125 g/4 oz canned no-added-salt pink salmon, drained | ||
| Onions spring | 2 , finely chopped | |
| Mange-tout | 30 Gram | |
| Sprouts or watercress | ||
| Tomatoes | 2 , sliced | |
| Cucumber | 1/2 , sliced | |
| Basil | 1 Tablespoon, chopped | |
| black pepper | 1 | |
Directions
1. Cut bread horizontally into four even layers. Combine mayonnaise and mustard and spread over each bread layer.
2. Arrange cos and mignonette lettuce leaves and sprouts over bottom bread layer. Top with next bread layer. Then spread with salmon and top with spring onions and snow pea (mangetout) sprouts or watercress. Top with next bread layer, then arrange tomato and cucumber slices over bread, sprinkle with basil and black pepper to taste. Finally top with remaining bread round.
2. Arrange cos and mignonette lettuce leaves and sprouts over bottom bread layer. Top with next bread layer. Then spread with salmon and top with spring onions and snow pea (mangetout) sprouts or watercress. Top with next bread layer, then arrange tomato and cucumber slices over bread, sprinkle with basil and black pepper to taste. Finally top with remaining bread round.
Chef
