Layered Egg Salad & Turkey Sandwich

Ingredients

Sandwich bread ingredients:

3 slice

white bread

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Turkey Filling Ingredients:

2 cup / 500 ml

leftover cooked and shredded turkey

2

green shallots, finely chopped

3/4 cup / 180 ml

mayonnaise

3 tbsp / 45 ml

chopped fresh basil

salt and pepper to taste

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Egg Salad Ingredients:

4

EGGS2go! Omega 3 hard-boiled eggs

1-2

chopped green shallots

1/2 cup / 125 ml

mayonnaise

salt and pepper to taste

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Sandwich Bread Glaze:

1 package / 250 g

cream cheese, tempered (room temperature)

3 tbsp / 60 ml

35% cream

1/3 cup / 80 ml

butter, softened

2 tbsp / 30 ml

mayonnaise

3

Lebanese cucumbers, cut into thin slices with a mandolin

Directions

1. In a bowl, mix together the turkey filling ingredients.

2. In another bowl, mix together the egg salad topping ingredients.

3. In a third bowl, using the mixer, whisk together the cream cheese and 35% cream for the sandwich bread glaze.

4. On a work surface, place the slices of bread. Butter the slices. Take one slice and spread the cream cheese mixture evenly along the length of the bread, then add the turkey filling mixture on top.

5. Add 1 slice of buttered bread on top of the turkey filling. Spread the mayonnaise on it. Add the egg salad mix and spread evenly.

6. Add the last slice of buttered bread on top. Add and spread cream cheese evenly.

7. Place the slices of cucumber sliced with a mandolin on the slice of bread covering, placing them lightly one on top of the other.

8. Using a good serrated knife, cut and remove all crusts from the sandwich bread.

9. Serve by cutting slices and enjoy.

10. Store in an airtight container for 3 to 5 days