Cold Chicken & Beef Bacon Sandwich Loaf
A delicious cold chicken and beef bacon sandwich loaf layered with creamy filling, lettuce, eggs, and vegetables, topped with grated cheese, egg yolk, and green olives. Perfect for a festive cold buffet, picnic, or summer appetizer.
Categories: SNACKS
Ingredients
- 7 slices crustless white sandwich bread
- 2 roasted chicken thighs, shredded or finely chopped
- 3 hard-boiled eggs, reserving 1 whole yolk for decoration
- 8 slices beef bacon, cooked until crispy and chopped
- 1 handful fresh lettuce, washed and finely shredded
- 5–6 tablespoons mayonnaise for the filling
- 2 tablespoons mayonnaise for the topping
- 1 oz (30 g) finely grated Parmesan, Emmental, or Gouda cheese
- Green olives, pitted and sliced
Cooking Instructions
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01
In a large bowl, combine the shredded roasted chicken, finely chopped 2 hard-boiled eggs, chopped egg white, shredded lettuce, and crispy chopped beef bacon. Add the mayonnaise and mix until creamy and well combined.
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02
Line a rectangular loaf pan with plastic wrap, leaving enough overhang for easy removal. Place a layer of sandwich bread in the bottom, then spread half of the chicken filling evenly over it.
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03
Add a second layer of bread and spread the remaining chicken filling evenly on top. Finish with the final layer of bread, fold the plastic wrap over the loaf, and press firmly to compact it.
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04
Refrigerate for at least 2 hours, preferably overnight, to allow the loaf to set and the bread to absorb the filling.
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05
Unwrap the top, place a rectangular serving platter over the pan, and carefully flip it over. Remove the pan and plastic wrap, then spread a thin layer of mayonnaise over the top.
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06
Finely grate the reserved egg yolk over the mayonnaise, sprinkle with grated cheese, and arrange sliced green olives neatly down the center. Serve well chilled.
Chef notes
- For the best texture, refrigerate the loaf overnight so the bread absorbs the creamy filling and slices cleanly. - Cook the beef bacon until very crispy and let it cool before adding it to the filling. - Don’t add too much mayonnaise—the filling should be creamy but thick enough to hold its shape. - Press each bread layer firmly during assembly to create a compact, stable loaf. - Use a serrated bread knife and gentle sawing motions for clean, attractive slices. - Keep the loaf refrigerated until serving, especially during warm weather. - For a prettier presentation, arrange the green olive slices neatly down the center and grate the egg yolk very finely for an elegant finish. - You can prepare the loaf one day ahead, making it ideal for parties, picnics, and cold buffets.
