Mosaic Bread (Romanian Piine Mosaic)

 

 

 

 

 

 

 

 

Mosaic Bread

This next staple was a sandwich made the evening before by my grandmother when they were heading out to the fields. It is still served in most Romanian homes today. You can sub some of the fillings but this is the most traditional and tastes very good.

5 oz butter

5 oz canned sardines drained

5 oz  smoked ham of the bone or cottage roll style

4 oz Swiss emethal style cheese

10  pitted pimento green olives

1 pickled banana pepper or fresh bell pepper

1  small loaf European bread.

1/2 cup milk

Grind the sardines along with 1/3 of the ham and an egg-sized pieces of crust less day old bread, soaked in milk and squeezed dry.

Mix everything with the butter until creamy and uniform.

Cut and dice the rest of the ham, cheese, olives and pickled pepper in small cubes.

Mix in with the prepared ingredient bread paste. Refrigerate.

During this time, cut the heels of the bread off and take the soft bread inside out and make a bread  tube.

Leave about an inch of bread below the crust.

Fill with the paste mixture. Refrigerate.

Cut with a very sharp knife in thin slices about half an inch thick.

Best when prepared on the night before and left so the flavours will mary together

Wrap slices in wax paper to travel and serve with some fresh veggie sticks and fresh apple wedges.

Cheers!

Theretrokitchenman.