This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Slice the bread in half lengthwise, leaving them hinged one side. Remove some of the soft bread to create a cavity within (see recipe tip).
2.Line each side with lettuce followed by cream cheese, salmon, gherkins, tomatoes, peppers, onion, parsley, salt and pepper.
3.Close and tightly wrap in foil, cling film or lunch wrap (if using whole baguette, cut into 6-8 portions, then wrap).
4.Place between two trays or chopping boards and weigh down with a cast-iron frying pan (or something else heavy) on top. After 15 minutes, turn and weight again for another 15 minutes or preferably overnight.
5.When ready to serve, unwrap and slice each roll in half on an angle, noting how colourful and appetising they look.
Note
- Serves 6-8. – These can be made the day before eating. – The filling can be varied with what you have in the fridge. Layer in colours, so the sandwich looks attractive. – The bread you removed can be frozen and used to make breadcrumbs – always so handy.