This is the last in this series. But, not to worry, another series
begins on the morrow .........

LE PAIN SANDWICH, CANADA: This Quebec classic, a feature of many a
traditional holiday buffet, is actually layered sandwiches (ham,
chicken, and egg) covered with a cream cheese ”frosting” and cut
and served like a cake.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pain Sandwich de Fantasie
Categories: Breads, Pork, Cheese, Dairy, Poultry
Yield: 10 servings

MMMMM-----------------------HAM FILLING------------------------------
1 c Chopped ham
1/3 c Gherkins; fine chopped
1 ts Mustard
1 ts Worcestershire sauce
1/4 c Mayonnaise
Salt

MMMMM-----------------ALMOND CHICKEN FILLING-------------------------
1 1/2 c Minced, cooked chicken
pc Celery salt
1/2 c Chopped, toasted almonds
Salt & pepper
3/4 c Mayonnaise

MMMMM-----------------------EGG FILLING------------------------------
6 lg Hard boiled eggs; chopped
pn Paprika
6 Gherkins; chopped
6 tb Mayonnaise
1 1/2 ts Mustard
Pepper & salt
1/2 ts Onion salt

MMMMM----------------------SANDWICH BREAD----------------------------
1 Loaf sandwich bread; thin
- sliced lengthwise
24 oz Cream cheese; room temp
1/2 c Mayonnaise
1 Ham filling recipe
1 Egg garnish recipe
1 Chicken & almond filling
- recipe

SANDWICH BREAD: undo the cheese into cream, gradually
add the mayonnaise and beat until a homogeneous mixture
is obtained.

Set aside. Make floors of bread slices and toppings,
alternating toppings and using half of one topping per
floor.

Start and end with bread. Do not use the top crust.
Cover all the bread thus garnished with the mixture of
cheese and mayonnaise; put aside to decorate with the
socket if desired.

HAM FILLING: mix ham, pickles, mustard and
Worcestershire sauce.

Add enough mayonnaise to bind.

Taste and season with salt. Gives 1 cup.

EGG FILLING: mix eggs, pickles, mustard, onion salt and
paprika.

Stir in the mayonnaise. Taste and season with salt and
pepper. Gives 2 cups.

CHICKEN & ALMOND FILLING: mix chicken and almonds.

Stir in mayonnaise and celery salt.

Taste and season with salt and pepper. Gives 1 3/4 cup.

AUTHOR'S NOTE(S): The breads used are a white bread and
a whole wheat bread sliced horizontally (along). The
bread slices are alternated between the toppings: a
slice of white bread, a ham filling, a slice of whole
wheat bread, an egg filling, a slice of white bread, a
chicken filling, etc. The slices of bread are buttered,
this prevents the fillings from wetting the bread.

The mixture of cream cheese and mayonnaise is used to
completely ice the bread, once it is mounted.

For the decoration of bread, I use edible foods,
mushroom, radish, shallot, parsley, olives etc. I do not
recommend freezing this bread. However, it can be
prepared the day before and kept in the refrigerator.

RECIPE FROM: https://www.recettes.qc.ca

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Garlic Bread
Categories: Breads, Cheese, Chilies, Vegetables
Yield: 4 servings

3 c Shredded mozzarella
6 oz Butter; room temperature
1/2 c Mayonnaise
1 1/2 c Fine grated Parmesan cheese
2 tb Fine minced garlic
1 ts Red pepper flakes
1 ts (ea) kosher salt & black
- pepper
1 lb Round loaf French bread

Set the oven @ 400ºF/205ºC.

Combine the mozzarella, butter, mayo, Parmesan, garlic,
red pepper flakes, salt, and black pepper in a big
mixing bowl. Cut up the bread into a crosshatch with a
serrated knife. You’ll want the cuts to be at least 2"
apart. Careful not to cut through the bottom!

Place the prepped bread on a foil-lined and sprayed
baking sheet. Stuff the majority of the cheese mix you
made into the bread’s cracks, then coat the top with
whatever’s left. Spray another foil sheet, and lay it
sprayed-side down on the top of the bread. Crimp the
foil pieces together until the bread is sealed into a
big ball.

Bake for the bread for 20 minutes, then then turn the
oven down to 375ºF/190ºC. Take the top foil piece off
and bake it again until the top is golden and melted,
another 15 to 20 minutes.

RECIPE FROM: https://fizzsy.com/

Uncle Dirty Dave's Archives

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