Sandwich Loaf

Method

1. Lower 1 egg into a small pan of cold water, bring to the boil over high heat, then simmer gently for 9 minutes. Drain, cool under running cold water for 2 minutes and peel.
2. Chop the egg finely and fold it with 2 tsp mayonnaise, 1 tbsp finely chopped celery, 0.5 tsp Dijon mustard, 1 pinch salt and 1 pinch black pepper. It should hold together but not be sloppy, or it will slide out of the loaf.
3. In a second bowl stir together 30 g finely chopped cooked ham, 1 sliced spring onion and 1 tsp mayonnaise until evenly bound.
4. Shave the crusts off 1 small white loaf with a long serrated knife, then cut it horizontally into 3 slabs of even thickness, sawing lightly rather than pressing down. Lay the slabs out in order so you can rebuild the loaf exactly.