Egg Salad, Salmon, and Radish Sandwich Loaf

Ingredients

• 1 loaf Pullman bread, whole
• 3 large eggs, hard-boiled, cooled, and peeled
• 3 tablespoons mayonnaise
• 2 teaspoons finely grated zest and 1 tablespoon juice from 1 lemon
• 1 teaspoon Dijon mustard
• 2 tablespoons cured black olives, pitted and minced
• Kosher salt and freshly ground black pepper
• 1/4 cup crème fraîche
• 1 1/2 tablespoons capers, drained
• 2 tablespoons fresh dill, finely chopped
• 4 ounces smoked salmon, thinly sliced
• 2 tablespoons unsalted butter, softened
• 4 large radishes, trimmed and thinly sliced

Directions

1. Chop the eggs finely. In a medium bowl, stir together the eggs, mayonnaise, lemon juice, mustard, and olives, then use your hands or a potato masher to crush the mixture until every bit of egg is 1/4-inch or smaller. Add salt and pepper to taste.
2. In a second bowl, mix the crème fraîche with the capers, lemon zest, and dill. Season that mixture with salt and pepper to taste.
3. Using a serrated knife, cut the loaf horizontally lengthwise 3 times, creating 4 wide bread slices. Set one slice on a cutting board. Cover it with half of the crème fraîche mixture, add the salmon in a layer, then spread the remaining crème fraîche mixture over the salmon. Place the second slice of bread on top and press gently.
4. Spread half of the butter over this bread layer, then arrange the radishes in a single layer on top. Season with salt and pepper to taste. Butter the third slice of bread with the remaining butter, then set it buttered side down over the radishes and press lightly.
5. Spoon the egg salad over the top bread layer and spread it evenly, then press the top slice of bread into place. Cut the loaf crosswise into 1-inch thick slices, cleaning the knife between cuts, and serve.