Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 loaf day-old unsliced white bread
• Butter
• 1 bunch watercress, washed, drained and coarsely chopped
• Mayonnaise
• 3 hard-cooked eggs, shelled
• Mango chutney
• 2 to 3 oz. cooked chicken breast, finely shredded
• 1/2 tsp. curry powder
• 1 Tbsp. yogurt
• 1 heaping Tablespoon cream cheese
• salt and pepper
• 1 large tomato, skinned, halved and seeds, juice removed
• 2 sun-dried tomatoes, drained of oil and minced
• 1 Tbsp. chopped parsley

Directions

1. Cut the crusts off the loaf and then slice it lengthwise into 5 slices, each 1/4-inch thick. Butter each slice lightly on one side.

2. Place watercress and about 1 Tablespoon mayonnaise in a processor fitted with the steel blade. Process to a rough spread. Transfer to a bowl and set aside.

3. Chop the eggs finely and place them in a bowl. Take about a tablespoon of mango chutney and finely chop any whole pieces of mango. Mix it with the eggs. Set aside.

4. Place the shredded chicken in a bowl and add the curry powder and the yogurt. Mix well. Mash the cream cheese and blend it into the chicken. Season with salt and pepper to taste.

5. Chop the tomato finely and place it in a bowl. Blend in the minced sundried tomatoes and the parsley. Season with salt and pepper to taste.

6. Spread each filling ona length of the bread, making sure that the layer is even and covers the bread right to the edges. Reserve the fifth slice of bread for the top.

7. Assemble the sandwich by starting with the egg layer and placing it on a board, spread side up. Cover this with the watercress layer, placing it carefully on top. Follow with the chicken layer and, lastly, with the tomato layer. Invert the reserved piece of bread and place it on top.

8. Wrap the reassembled loaf carefully in foil and chill. When it is quite firm, unwrap it and slice it carefully across the loaf.

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