Harlequin layered sandwich

A gourmet sandwich made like savoury panettone but easier to serve. Attractive and delicious, these sandwiches can be doubled into two blocks, freezing one for later.
INGREDIENTS
5 slices crustless sandwich bread
1: CREAM
50 g softened butter
50 g smoked salmon
5/6 green peppercorns in brine
2: CREAM
4 cubes herbed Philadelphia, or plain with thyme, parsley, oregano and chives
3: CREAM
6/7 shelled, boiled prawn tails
Ready-made cocktail sauce, or:
3 tablespoons mayonnaise
2 tablespoons ketchup
5/6 drops Worcestershire sauce
1 tablespoon brandy
4: CREAM
50 g softened butter
50 g boiled spinach
I blend softened butter, salmon pieces and pepper into a cream.

I put Philadelphia in a bowl.

I add chopped herbs and ground pepper, working with a fork.

I finely chop boiled prawns.

I mix mayonnaise, ketchup, Worcestershire sauce and brandy in a small bowl.

I add prawns to the cocktail sauce.

I blend softened butter and boiled, salted spinach into a cream.

The 4 sauces are ready.

I place the first bread slice on the board.

I spread salmon cream evenly with a spatula.

I add another slice and spread with herb cream.

I add another and spread with cocktail sauce.

I add another and spread with spinach cream.

I cover with the final slice and press lightly to compact.
I wrap and refrigerate.

For easier slicing, freeze the block for half an hour, then use a sharp knife to cut slices about 1 cm thick. Trim the sides; each slice can be halved.

I put half a transparent food-paper disc under each sandwich for easy lifting; my butcher gave me the discs used under burgers.

I arrange them in rows on a rectangular plate.


Vary the fillings: Gorgonzola, butter and walnuts; butter and anchovies; butter, mortadella and pistachios; Philadelphia and cooked ham; mayonnaise and black or red lumpfish roe.
Use your imagination and taste, alternating cream colours for an attractive appearance.