Mosaic Sandwich
I used to make this mosaic sandwich recipe almost weekly, especially when I had guests or wanted something that could be prepared in advance and kept well in the fridge. I learned the recipe from a family member, but I also found it in an old cookbook. Day-old bread works even better. Quick Info Total time: about 3 and a half hours (including cooling) Active preparation time: 20-25 minutes Cooling time: at least 3 hours in the fridge Servings: 8-10 slices (from a loaf or baguette) Difficulty: easy Recipe type: cold sandwich, for platters, snacks or picnics Ingredients 1 loaf or baguette 100 g butter (at room temperature) 100 g soft cheese (like Almette, Philadelphia, or another cream cheese) 2 hard-boiled eggs 100 g salami 1 teaspoon mustard 2 teaspoons pickled gogoșar (finely chopped) 2 teaspoons green bell pepper (raw, finely chopped) 10 olives (pitted) 2 tablespoons breadcrumbs or the crumb removed from the loaf/baguette (depending on the texture of the crumb) Instructions 1. Boil the eggs and let them cool. Meanwhile, chop the salami, hard-boiled eggs, bell peppers (both pickled gogoșar and green), and olives as finely as possible. Place them directly on the cutting board, one by one. 2. Place the butter in a bowl and beat it until creamy, like a foam. Add the soft cheese and mustard, and mix well with a spoon or spatula. 3. Add all the chopped ingredients from step 1 to the butter and cheese mixture. Stir everything until well combined. 4. Cut the loaf or baguette in half lengthwise. Carefully remove the crumb, ensuring that a "shell" of crust remains intact. If the crumb is dry and crumbles easily, use it directly, crumbled, and add it to the mixture. If it’s very soft, sticky, and clumps together, replace it with 2 tablespoons of breadcrumbs. 5. Fill the halves of the loaf/baguette with the prepared mixture. Press down with the back of the spoon to make it as compact as possible and to avoid air pockets. Place the "lids" of crust on top, pressing gently. 6. Wrap each half of the mosaic sandwich well in plastic wrap (parchment paper works too, but plastic is better). Refrigerate for at least 3 hours to firm up and to be able to cut it nicely. 7. After cooling, cut into not-too-thick slices with a thin serrated knife. I usually get about 8-10 slices from a baguette. Why I make this recipe often It’s quick and can be prepared ahead of time. The ingredients are easy to find, and leftover bread doesn’t go to waste. It slices well and looks interesting on platters or for snacks on the go. It can easily be adapted with whatever you have in the fridge. Tips and Variations Tips - The butter and cheese should be at room temperature; otherwise, they won't mix well. - For easier slicing, keep the sandwich in the fridge longer if you have time. - If the filling turns out too soft, you can add more breadcrumbs or a bit of bread crumb, but don’t overdo it to avoid drying it out. Substitutions - The soft cheese can be replaced with another type of cream cheese or even grated feta cheese if you want a saltier flavor. - The salami can be any type you have on hand, even ham. - The pickled gogoșar can be replaced with roasted red bell pepper or raw red bell pepper. - The olives can be black or green, depending on your preference. Variations - You can add other finely chopped vegetables (carrot, green onion). - If you don’t want breadcrumbs, you can use small pieces of toasted bread, but it’s not essential. - If you need it to be lighter, reduce the amount of butter and add more low-fat cheese. Serving Ideas - It works well as an appetizer on platters, alongside other sandwiches or canapés. - It can also be packed for work or school if you have a container that keeps it whole. - It’s best served cold, straight from the fridge. Frequently Asked Questions 1. How do I know whether to use breadcrumbs or the bread crumb? If the removed crumb is dry and crumbles, you can use it directly. If it’s very fresh and sticky, use breadcrumbs because they absorb moisture better and prevent the mixture from being gooey. 2. Can it be made with sliced bread instead of a whole baguette? I don’t recommend it because the slices won’t hold the filling together compactly. A whole crust is needed, like a tube, to keep the filling in place. 3. Can the salami be omitted for a vegetarian version? Yes, you can leave out the salami and add more vegetables or even an extra egg for texture. 4. Can I keep the sandwich for several days in the fridge? Yes, but ideally, you should consume it within 1-2 days for a fresh taste. Beyond that, it can dry out or become too soggy. 5. What kind of olives are best? You can use any olives you have, as long as they are pitted and finely chopped. Black olives have a milder flavor, while green olives add a slightly tangy taste. Nutritional Values Estimated for one slice (from 10 slices resulting from a loaf): Calories: 110-130 kcal Protein: 4-5 g Fat: 8-9 g Carbohydrates: 6-8 g Values may vary depending on the type of cheese, salami used, and the actual size of the slice. It’s a sandwich with moderate fat content, low fiber, and enough protein for a snack. Storage and Reheating The mosaic sandwich keeps well in the fridge for 1-2 days, well-wrapped to avoid absorbing odors. No reheating is needed; it’s served cold. I do not recommend freezing it – after thawing, the texture becomes wet and is not as pleasant. If you want to transport it, wrap it tightly in plastic and keep it as cool as possible.
Preparation
It's simpler than you think! First, finely chop the salami, eggs, bell peppers (both sweet and green), and olives, then mix them with the whipped butter, cheese, and mustard. The baguette is cut in half and the crumb is removed. If the bread is older or simply the crumb is crumbly, it can be added to the mixture above. But if the crumb is soft and turns into lumps when you try to crumble it, replace it with breadcrumbs. The halves of the bread are filled with the prepared mixture and packed tightly with a spoon to make it as compact as possible. The tops are actually the crumb we didn’t add to the mixture because it was too elastic. Let it chill in the fridge for about 3 hours, then slice and enjoy!!!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
