The sandwich loaf is not only tasty but also easy and quick, and obviously, it’s without cooking. You can vary the filling based on what you have at home. For instance, today we used some previously cooked chicken leftovers that we minced and mixed with some cream cheese enriched with herbs. The other two fillings are very simple, as you will see from the ingredients and description.
The sandwich loaf is perfect for a buffet dinner, or as appetizers for holidays like Easter or Christmas, but also for a standing dinner with friends since you just need to slice it, and everyone takes a slice and off they go.
With this sandwich cake, you will also make children happy since they love fresh and tasty foods, and because the filling has nothing spicy, they will really enjoy it.
Staying on the appetizer theme, you might like the canapés with salami, which are also very simple and without cooking, or the salmon sandwich cake, ideal for parties. But now, let’s move right after the photo, as always, to discover how to prepare this sandwich loaf!!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 190.46 (Kcal)
- Carbohydrates 19.27 (g) of which sugars 1.07 (g)
- Proteins 9.21 (g)
- Fat 9.00 (g) of which saturated 0.49 (g)of which unsaturated 1.30 (g)
- Fibers 1.95 (g)
- Sodium 245.68 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the sandwich loaf
- 1 sandwich bread (package)
- 1 1/4 cups mayonnaise
- 10 sun-dried tomatoes in oil
- 0.4 oz black olives (pitted)
- 2 hard-boiled eggs
- 1 bunch parsley (fresh)
- 5.3 oz cream cheese
- 4.2 oz chicken breast (already cooked)
- 4 leaves lettuce
Tools
- 1 Blender / Mixer immersion blender
- 1 Spatula steel spatula
- 1 Cutting board
- 1 Knife
Preparation of the sandwich loaf
To prepare the sandwich loaf, first hard-boil the eggs for 8 minutes, then peel and chop them into small pieces.
Chop the black olives and sun-dried tomatoes, and blend the already cooked chicken with 2 oz of cream cheese, 1 tablespoon of oil, and the parsley.
Mix the black olives and sun-dried tomatoes with 3 tablespoons of mayonnaise, wash and tear the lettuce leaves.
Compose the first layer of this sandwich loaf by spreading the chicken breast with the cheese in a single layer.
Cover with the second slice of bread, mix the chopped hard-boiled eggs with 3 tablespoons of mayonnaise, and distribute evenly.
For the third layer, mix the chopped olives and sun-dried tomatoes with more mayonnaise and distribute evenly.
Finish with the lettuce leaves, then spread mayonnaise on the last slice of bread and place this side in contact with the lettuce.
Cover the outside with more cream cheese mixed with a little chopped parsley, sprinkle with more coarsely chopped olives, and if you like, some cheese pieces.
The sandwich cake is ready to be placed in the fridge for at least 1 hour to rest so the flavors blend well.
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Storage of the sandwich loaf
The sandwich cake can be stored in the refrigerator well covered with plastic wrap or inside an airtight container for 2 days.
The sandwich cake can be stored in the refrigerator well covered with plastic wrap or inside an airtight container for 2 days.
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