The Sandwich Cake!

Happy British Sandwich Week! Yes that’s right, if you didn’t know already, now is the time to gorge yourself silly on sarnies to do your bit to celebrate. Even better, make a sandwich cake!

I took inspiration for this from the Swedes and their traditional sandwich cake called a Smorgastarta. Using traditional British fillings of egg mayo, coronation chicken, ham and cheese and lastly cucumber, a masterpiece was born!

Really, I think it’s time sandwich cake got it’s moment in the lime-light. I don’t know about you but I’d quite like to smash my face into it.

x2 round loafs of bread (I used round pain de campagne)
Lettuce leaves
4 slices of ham
2 handfuls of grated cheddar cheese
2 tbsp greek yoghurt
2 tbsp mayonnaise
1 cucumber
5 spring onions, finely chopped

For the coronation chicken:
2 cooked chicken breasts, finely chopped or shredded
50g mango chutney
1 tsp mild curry powder
75g pot natural yogurt
50g mayonnaise
small bunch coriander, chopped
small bunch mint, chopped
juice ½ lemon

For the egg mayo:
3 eggs
3 tbsp mayonnaise

1. Slice the bread lengthways to make 4 circular slices about 1.5cm thick. I had 2 use two loaves to do this, using only the central sections to ensure the slices were flat and of equal width. Carefully cut the crusts off of each slice so not to lose the shape of the circle.
2. Prepare the egg mayo by boiling the eggs in a pan for 8 minutes. Leave to cool in a bowl of cold water whilst you prepare the chicken coronation.
3. For the coronation chicken, mix all ingredients together in a bowl.
5. Once the eggs have cooled, peel away the shells and mash the eggs in a bowl with the back of a fork whilst mixing in the mayo.
4. Assemble your cake with fillings in the order which you wish. With a slice of bread in between each filling, I started with a layer of lettuce leaves and the coronation chicken. Next came a layer of ham topped with grated cheese, scattering evenly over the slice of bread.
5. Thirdly, I added the egg mayo and topped with the last slice of bread.
6. Mix the yoghurt and remaining mayo together in a small bowl and spread over the top of the cake. To decorate, sprinkle spring onion around the rim of the cake.
7. Using a vegetable peeler, make cucumber ribbons and curl them into flower like shapes. Place in the centre of the top of the cake. Stand back and marvel!


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