Buffet-Style Sandwich Loaf
Nutrition
Calories: 331 kcalCarbohydrates: 36 gProtein: 31 gFat: 38 gSaturated Fat: 31 gCholesterol: 145 mgSodium: 512 mgFiber: 16 gSugar: 21 gVitamin A: 287.75 IUCalcium: 207 mgIron: 27 mg
Ingredients
- 3 oz cream cheese
- ¼ cup non-fat sour cream
- 1/4 cup chopped smoked salmon
- 2 tbsp chopped capers
- 2 tbsp chopped walnuts
- 3 oz cream cheese
- 2 oz blue cheese crumbled
- 2 tbsp low-fat buttermilk
- ½ whole cucumber seeded and coarsely shredded
- 1 tbsp chopped fresh dill
- 4 whole eggs hard-boiled
- ¼ cup non-fat mayonnaise
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tsp mustard
- 1 tbsp chopped fresh chives
- 8 oz cream cheese
- ¼ cup non-fat sour cream
- 1 whole scallion finely sliced
- 1 pinch paprika
- 1 whole white bread loaf
- 4 leaf lettuce
- 1 cup mixed chopped alfalfa and spelt sprouts
- 12 whole cherry tomato halved
- 12 whole black olive pitted and sliced
Instructions
- To make the Salmon Filling, combine all of the ingredients in a 1-quart bowl until blended. Cover and chill for at least 1 hour.
- To make the Blue Cheese Filling, combine all of the ingredients in a 1-quart bowl until blended. Cover and chill for at least 1 hour.
- To make the Egg Filling, press the hard-boiled eggs through a sieve, and place the sieved eggs in a 1-quart bowl. Add the remaining ingredients, and combine until blended. Cover and chill for at least 1 hour.
- To make the topping, combine all of the ingredients in a 1-quart bowl until blended. Set aside.
- Using a large serrated knife, trim the crusts from the bread. Carefully cut the loaf lengthwise into 4 equal-sized horizontal slices.
- Line a serving platter with the lettuce leaves. Place 1 of the bread slices on the lettuce, and spread with the Salmon Filling. Top with another bread slice, and spread with the Blue Cheese Filling. Top with a third bread slice, and spread with the Egg Filling. Top with the remaining slice of bread.
- Using a large knife, spread the topping over the top and all 4 sides of the sandwich stack. Sprinkle the chopped sprouts over the topping, and arrange the tomatoes and olives in a decorative pattern over the sprouts. Serve immediately, slicing each serving as needed.