Festive Yule Log Sandwich Cake with Cranberry Chicken Salad Filling and Cream Cheese 'Icing'

In a large mixing bowl, combine the shredded chicken, chopped cranberries, celery, and green onions.

In a small bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper (and optional cinnamon). Stir well to blend.

Pour the dressing over the chicken mixture, and mix until all ingredients are evenly coated. Set aside.

In a medium bowl, beat the cream cheese with Greek yogurt and mayonnaise until smooth and creamy.

Add salt and pepper to taste. This mixture should have a spreadable consistency, similar to frosting.

Lay out the slices of bread on a flat surface, overlapping each slice slightly to create a long rectangle.

Using a rolling pin, gently press the bread slices together, flattening them to form a continuous sheet of bread.

Spread the cranberry chicken salad evenly across the bread, leaving a small border around the edges.

Carefully roll the bread into a log shape, starting from the short end, rolling tightly as you go. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.

Once the log has chilled, unwrap it and place it on a serving platter.

Spread the cream cheese 'icing' evenly over the entire log, smoothing it with a spatula to resemble the frosting on a yule log cake.

Use a fork to gently drag lines along the 'icing' to create a wood grain effect.

Garnish with fresh herbs or thinly sliced cucumber along the top for a festive, evergreen look.

Slice into rounds or serve whole with a serrated knife for easy cutting. Enjoy this savory holiday-inspired creation as a unique and delicious appetizer!