Summer is soon to end, and so is our Scandinavian vacation. Sandwichon, though coincidentally popular in ours and many other Hispanic countries, is also inspired by a Scandinavian tradition.
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. We know this as Sandwichon or Sanduchón (Sandwich Cake), Swedes know and love it as smörgåstårta.
And if you’ve never served this to your guests, it’s about time you do.
I have to say that this has been the most glorious summer I have ever spent in Denmark. Day temperatures were around a balmy 26 ºC (around 79 ºF), and when it would climb higher there was always a nice cool breeze to give us respite. Nighttime temperatures were another story, but nothing that a good Scandinavian quilt wouldn’t solve.
Good weather meant outdoor activities, and we took full advantage of it: from walking, which I did a whole lot of, to biking (which my daughter did a whole lot of), to cultural activities, zoos, and visits to museums and parks.
Summer is not for spending hours in the kitchen, but that doesn’t mean that you can’t serve something spectacular to your guests. Take ideas from the link in the first block of texts and decorate your Sandwichon as simply as I did, or as complex as some of those in the photos. Pair with a good white wine, throw in some summer fruits, and perhaps a nice selection of cheeses.
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.