Summer's not for long hours in the kitchen, but you can still serve something spectacular. Something like Shrimp Sandwichon (Sandwich Cake).
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 seems 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 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 (pre-cooked, and at room temperature) [0.45 kg]
- ¼ cup butter (at room temperature [½ stick, 57 g])
- ½ tsp salt
- 3 eggs hard-boiled, chopped
- 4 Tbsp mayo
- 1 avocado (small)
- ½ Tbsp lime juice
- ¼ tsp salt (or to taste)
- ¼ tsp pepper , or to taste (freshly-cracked)
For decorating (see notes)
- 8 oz cream cheese (at room temperature [approx. 1 ½ cup or 227 grams])
- 3 Tbsp butter (at room temperature)
- 6 cherry tomatoes (optional, see notes)
- 2 Tbsp chives chopped (optional, see notes)
- 1 Tbsp curly parsley minced (optional, see notes)
- Making shrimp layer: Pour in shrimp, butter, and salt in the food processor bowl. Process until you obtain a uniform paste. Set aside.
- Making egg layer: Mix eggs and mayo until combined. Set aside.
- Making the avocado layer: Mash the avocado, leaving small chunks. Season with lime juice, and salt and pepper to taste. Set aside.
- Prepping bread: Cut the bread crust, making sure each slice forms a perfect square, all the same size. Cut two of the slices into halves (you'll see why in the next step).
- Assembling: Place two whole bread slices side to side. Cover with half the shrimp paste. Top with one whole slice of bread in the center, and two half slices on each side. This way the cuts won't fall one on top of the other, and the sandwich won't split in the middle.Top with the avocado layer, spreading uniformly. Follow with two whole slices of bread, cover them with the egg mixture spread uniformly. Cover with a whole slice in the center, and two half slices on each side of it. Spread the remaining shrimp paste and top with the remaining bread.
- Chilling: Wrap the sandwich cake with plastic film, making sure that the sides are even. Chill for two hours.
- Making cream cheese icing: Mix cream cheese and butter and whip until it is fluffy and well combined (3-5 min at medium speed with paddle attachment).
- Decorating: Ice the sandwich cake with the whipped cream cheese using a spatula. Decorate. Chill for half an hour (uncovered).
- Serving: Serve cut into slices (use a serrated bread knive to cut.