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Pain sandwich à saveur locale de sœur Angèle

Sandwich Loaf with Local Products

Preparation: 10 minutes
Yield : 1 sandwich bread

Here's an ode to sandwich loaf!

A dish from Quebec's culinary repertoire that we either love ... or prefer to ignore.

Emblematic of the magic of the Holidays, this traditional recipe takes us back to a culinary era that is long gone, but that which we like to return to every year. And Who better than Sœur Angèle, the undisputed spokesperson of Quebec's culinary culture, and her sparkling energy, to revisit this classic recipe. We offer you a version that is composed exclusively of products from local companies that will reconcile you with this savoury tradition.




  • 1 white bread without crust Bakery Auger sliced lengthwise
  • 2 cups (500 mL) Liberté Cream Cheese, softened
  • 1 cup (250 ml) Liberté Greek yogurt, drained
  • Rosemary sprigs
  • Thyme sprigs
  • Pink Pepper

For the chicken filling

  • 2 cups (500 ml) Exceldor cooked chicken, chopped
  • 1/3 cup (80 mL) fresh mayonnaise
  • 3 tbsp (45 ml) dill, chopped
  • 3 tbsp (45 ml) chives, chopped
  • Fine grey sea salt Maison Orphée and pepper, to taste

For the ham filling

For the egg filling


In a bowl, combine the chicken filling ingredients. Set aside in the refrigerator.

In a separate bowl, combine the ham filling ingredients. Set aside in the refrigerator.

In a third bowl, combine the egg filling ingredients. Set aside in the refrigerator.

Place a slice of bread on a serving plate and spread the chicken filling on it. Repeat with the ham filling, then the egg filling. Cover with the last slice of bread.

In a bowl, whisk the cream cheese and the yogurt together. Spread the mixture over the entire surface of the sandwich bread. Garnish with sprigs of thyme, rosemary and pink pepper.

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