Sunday, February 7, 2010

63, 64, 65, 66: Sandwich Gigante

1 loaf of white bread (pan de molde), uncut
3 teaspoons butter, softened
2 teaspoons mustard

63: For the egg pastica:
1 cup chopped hard boiled eggs (equivalent to 2 hard boiled eggs)
2 Tablespoons onion, chopped
1/4 teaspoon salt
2 Tablespoons mayonnaise

64: For the ham pastica:
1 cup ground ham
2 Tablespoons pickle, chopped (equivalent to 1 kosher dill spear)
2 Tablespoons mayonnaise

65: For the chicken pastica:
1 cup ground cooked chicken
1/4 cup celery, chopped
2 Tablespoons olives, chopped
2 Tablespoons mayonnaise

66: For the cream cheese frosting:
12 oz cream cheese
2 Tablespoons milk
1/4 teaspoon garlic salt

1. Cut the bread, from end to end, into four layers
2. Mix the butter and mustard together and spread on the layers of bread (but not the top lid)
3. Spread the egg pastica on the bottom bread slice.
4. Spread the ham pastica on the next bread slice.
5. Spread the chicken pastica on the next bread slice.
6. Top with the loaf of bread lid.
7. Cover the entire sandwich with the cream cheese mix, as if you were frosting a cake.

Recipe calls for serving 8, but can easily be cut to serve 16.

If keeping in the fridge, leave uncovered for a few hours before serving.

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