Sandwich Loaf Revisited
The sandwich loaf can be seen as an ordeal to prepare. So why not take this opportunity to revisit it? We chose to add super fresh whimsical layers to this renewed classic. Replace the traditional orange cheese spread to make space for delicate toppings: ham and dried cranberries, arugula and pumpkin seed pesto, pickled beets. […]
Ingredients
- 3/4 lb (340 g) white ham, cut into pieces (see note)
- 1/2 cup (75 g) dried cranberries, finely chopped
- 1/4 cup (60 ml) whole-grain mustard
- 1/4 cup (60 ml) mayonnaise
- 6 cups (140 g) arugula
- 1/2 cup (80 g) pumpkin seeds
- 2 lemons, zest finely grated
- 6 tbsp (90 ml) olive oil
- 1/2 lb (225 g) red beets, cooked and peeled (2 to 3 small beets)
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp sugar
- 1/2 block (125 g) cream cheese, softened
- 1/4 cup (60 ml) 35% whipping cream
- 5 slices white bread cut horizontally or Tramezzini-style bread, about 9 inches (23 cm) long (see note)
- 3 Lebanese cucumbers, sliced into long ribbons on a mandoline
- Mixed herbs (dill, sage, chervil, thyme, chive blossoms), for serving
- Espelette pepper
- Fleur de sel
Instructions
- In a food processor, finely chop the ham without puréeing it. Transfer into a bowl. Add the remaining ingredients and mix well. Season lightly with salt and pepper. Cover and refrigerate. Wash the bowl and blade of the food processor.
The sandwich loaf can be seen as an ordeal to prepare. So why not take this opportunity to revisit it? We chose to add super fresh whimsical layers to this renewed classic. Replace the traditional orange cheese spread to make space for delicate toppings: ham and dried cranberries, arugula and pumpkin seed pesto, pickled beets. Whipped cream cheese and cucumber strips complete this dish set to Christmas colours.