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Cottage Loaf Sandwiches

breads, beer

1 cottage loaf
chopped chicken or flaked crab
----Dressing----
4 hardboiled eggs
1/2 teaspoon salt
1/4 cup olive oil
1/2 bottle lager
1/2 teaspoon dry mustard
1 teaspoon grated onion

Cut the top off a crusty cottage loaf then hollow out the bread to within an inch of the crust. Line the insides with crisp lettuce leaves, then fill the centre with chopped chicken or flaked crab mixed with this tangy summer mayonnaise. Return the 'lid', wrap the loaf in tinfoil or - Freezer paper and put it in the coldest part of your refrigerator until you are ready for your picnic . All you need now, is a sharp bread knife to cut your cottage loaf sandwich into chunks. It will stay moist because of the mayonnaise dressing and will certainly create a talking point for your picnic Dressing: With Blender: Chop the eggs, place in a blender with the other ingredients and blend until very smooth. Pour into a bowl and refrigerate for several hours. Without Blender: Mash the eggs and the grated onion. Force this through a fine sieve several times. Then, in a deep, narrow bowl, add the other ingredients to the eggs and beat at high speed with the mixer. When it is as smooth as possible, strain into a small bowl and refrigerate for several hours.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 4 servings

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