Summer's not for long hours in the kitchen, but you can still serve something spectacular. Something like Shrimp Sandwichon (Sandwich Cake).
| Lee en Español |
Party time on a summer day? This beautiful Shrimp Sandwichon (Sandwich Cake Recipe) requires almost no cooking, and it looks spectacular. You can refrigerate for up to 24 hours and serve later.
During all this summer we’ve shared recipes that require little to no cooking, and I think I may have started a tradition in our blog, I think the idea of summer-friendly recipes will continue for years to come.
Summer is soon to end, and so is our Scandinavian vacation. Making sandwich cakes, though coincidentally popular in ours and many other Hispanic countries, is also present as a Scandinavian tradition. We know it as Sandwichon–or Sanduchón–Swedes know and love it as smörgåstårta recipe (Scandinavian sandwich cake, or Swedish sandwich cake).
I don’t think there’s any connection between both dishes. It wouldn’t be the first time the same thing is created simultaneously in more than one place, and layers of bread arranged in a cake shape doesn’t seem like the kind of thing that would appear in more than one place at the same time. I am waiting for one of you to tell me this exists elsewhere.
About this sandwichon recipe
Once you know how to make the sandwichon, you can go as fancy or as simple as you wish. This just happens to combine some of the ingredients I absolutely love (shrimp and avocado!).
Other ideas out there to fill this are chicken salad, sliced boiled eggs, ham and cream cheese made into a paste in a food processor and many more.
For your sandwich cake decoration, you can do it as simply as I did, or as fancy as you want. Pair with a good white wine, throw in some summer fruits, and perhaps a nice selection of cheeses, and you have a summer party worth attending.
And if you’ve never served this to your guests, it’s about time you do.
Shrimp Sandwichon / Sanduchon Recipe (Sandwich Cake)
- 10 slices white bread
- 1 lb shrimp (steamed freshwater) [0.45 kg]
- 1/4 cup butter [1/2 stick]
- 1/2 tsp salt
- 1 avocado (small)
- 1/4 tsp salt
- 1/2 Tbsp lime juice
- 1/4 tsp pepper (freshly-cracked)
- 3 eggs hard-boiled
- 4 Tbsp mayo
For garnishing (see notes)
- 8 oz cream cheese (whipped) [approx. 1 1/2 cup or 227 grams]
- 6 cherry tomatoes
- 2 Tbsp chives (chopped)
- 1 Tbsp curly parsley (minced)
- Cut the bread crust, making sure each slice forms a perfect square, all the same size.
For the shrimp layer
- Pour in shrimp, butter, and salt in the food processor bowl. Process until you obtain a uniform paste.
For the egg layer
- Cut eggs into fine slices.
For the avocado layer.
- Mash the avocado, leaving small chunks. Season with lime juice, salt and pepper.
- Place two bread slices side to side. Cover with half the shrimp paste, follow by two slices of bread, then the avocado layer. Follow with two more slices of bread, cover them with the mayo and place the egg slices forming an even layer. Cover with two more slices of bread, then the remaining shrimp paste and finish with the remaining bread. Make sure to stagger the edges so that they don’t all coincide in the middle or the cake will break (see picture)
- Wrap the sandwich cake with plastic film, making sure that the sides are even. Chill for two hours.
- Spread the sandwich cake with the whipped cream using a spatula. Decorate.