Savory Sandwich Loaf Recipe
Ingredients
| 1 long loaf (1 lb.) French bread | ||
| 2 cups finely chopped cooked chicken or turkey | ||
| Cooked ham | 2 Cup (16 tbs), finely chopped | |
| 4 hard-cooked eggs, chopped | ||
| Onions | 1/3 Cup (16 tbs), chopped | |
| 1 cup finely chopped dill pickles, drained | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Mayonnaise | 6 Tablespoon | |
| Capers | 3 Tablespoon, drained | |
| Dijon Mustard | 2 Tablespoon | |
| Thyme leaves | 1 Teaspoon | |
| 2 teaspoons each vinegar and Worcestershire | ||
| Garlic salt and pepper | ||
| Garlic salt and pepper | ||
Directions
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.
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.
Chef
