Sandwich Loaf Recipe (Cream Cheese Frosted)

Name: Sandwich Loaf Recipe (Cream Cheese Frosted)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 to 12
Cuisine: Québécoise
Ingredients: 4 large slices white bread, cut lengthwise, crusts removed (tramezzini style); 2 cups (500 ml) cooked chicken, in pieces; ¼ cup (60 ml) mayonnaise; 3 tbsp (45 ml) plain Greek yogurt; 2 tbsp (30 ml) pesto; 1 tbsp (15 ml) Dijon mustard; ½ tbsp (8 ml) honey; ½ tsp (2 ml) smoked paprika; 2 cups (500 ml) cooked Black Forest ham; 3 tbsp (45 ml) plain Greek yogurt; 2 tbsp (30 ml) pickles, chopped; 1 tbsp (15 ml) mayonnaise; 1 tbsp (15 ml) Dijon mustard; ½ tbsp (8 ml) honey; 5 hard-boiled eggs; 6 slices bacon, cooked and crumbled; ½ cup (125 ml) aged cheddar, grated; ¼ cup (60 ml) plain Greek yogurt; 2 tbsp (30 ml) mayonnaise; 2 tbsp (30 ml) green onion, chopped; 1 tbsp (15 ml) Dijon mustard; ½ tbsp (8 ml) honey; 375 g (1 ½ bricks) cream cheese, softened; 250 g garlic and herb Boursin, softened; Zest of 1 lemon; 1 tbsp (15 ml) hot water; ½ tbsp (8 ml) honey; 1 cup (250 ml) sprouts and microgreens; 4 radishes, thinly sliced

Preparation 45 min
Refrigeration 2 h
Cooking 15 min
Servings 8 to 12
Freezing I do not suggest

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Bread

4 large slices white bread, cut lengthwise, crusts removed (tramezzini style)

Chicken

2 cups (500 ml) cooked chicken, in pieces
¼ cup (60 ml) mayonnaise
3 tbsp (45 ml) plain Greek yogurt
2 tbsp (30 ml) pesto
1 tbsp (15 ml) Dijon mustard
½ tbsp (8 ml) honey
½ tsp (2 ml) smoked paprika

Ham

2 cups (500 ml) cooked Black Forest ham
3 tbsp (45 ml) plain Greek yogurt
2 tbsp (30 ml) pickles, chopped
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
½ tbsp (8 ml) honey

Eggs and bacon

5 hard-boiled eggs
6 slices bacon, cooked and crumbled
½ cup (125 ml) aged cheddar, grated
¼ cup (60 ml) plain Greek yogurt
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) green onion, chopped
1 tbsp (15 ml) Dijon mustard
½ tbsp (8 ml) honey

Frosting

375 g (1 ½ bricks) cream cheese, softened
250 g garlic and herb Boursin, softened
Zest of 1 lemon
1 tbsp (15 ml) hot water
½ tbsp (8 ml) honey

Topping

1 cup (250 ml) sprouts and microgreens
4 radishes, thinly sliced

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Preparation

Hard-boil the eggs and cook the bacon. Let both cool completely. Crumble the bacon by hand and set it aside on its own.
In a food processor, finely chop the cooked chicken. Add the mayonnaise, Greek yogurt, pesto, Dijon mustard, honey and smoked paprika. Season with salt and pepper, then pulse a few more seconds, until the filling holds together without turning into a purée. Transfer to a bowl.
Rinse the processor bowl. Finely chop the Black Forest ham. Add the Greek yogurt, chopped pickles, mayonnaise, Dijon mustard and honey. Season with pepper and pulse a few seconds. Transfer to a bowl.
Blend the hard-boiled eggs on their own until smooth. Pour into a bowl, then fold in the crumbled bacon, grated cheddar, Greek yogurt, mayonnaise, green onion, Dijon mustard and honey with a spoon. Season with pepper. Never blend the bacon with the eggs or it turns to powder.
Whip the softened cream cheese and Boursin with the lemon zest, hot water and honey, until smooth and easy to spread.
Place a first slice of bread on a serving platter. Spread all of the egg filling over it. Top with a second slice, spread the chicken filling, top with a third slice, then spread the ham filling. Finish with the fourth slice of bread, cut side down.
With a spatula, spread the cream cheese and Boursin mixture over the top and all four sides, like frosting a cake. Smooth it out until no bread shows.
Top with the sprouts, microgreens and thinly sliced radishes.
Cover and refrigerate for 2 hours. The cheese needs to firm up, that is what lets you cut clean slices.
Slice with a serrated bread knife, wiping the blade between every slice.