1 lbs bread loaf, uncut
1/4 stick of butter
1/2 teaspoon Dijon Mustard
3 tablespoons of mayonnaise
2 6 oz cream cheese
3 tablespoons of milk
1 1/2 cup of cooked and diced chicken breast
2 tablespoons of chopped black olives
Cut bread horizontally into 4 slices. Spread all slices, top and bottom with a spread prepared by mixing the butter and mustard. In a small bowl mix the diced chicken breast with the diced olives and mayonnaise. Spread each loaf of bread with the chicken and olive combination. Place each sliced of bread back into bread's original shape. Press down lightly so that the bread will hold its form.
Refrigerate for 2 hours.
Beat the cream cheese with the milk to form a spread with consistency. Remove bread from refrigerator and place on serving tray. Cover all sides well with cream cheese spread . Refrigerate for another two hours. Garnish with red Spanish pimentos and watercress. Slice thin and serve.
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