The Swede’s have some wacky shit going on over there. It’s no secret that Sweden is holding all the cards in the rock world these days. Some of the finest rock bands out there come from that land, and heck, some pretty awesome hockey players come from there as well. But, sandwich cake? I don’t know about sandwich cake. Yes, it has an awesome name in Swedish, but it just seems damn weird to me. Here’s some info from the interweb – FATS
Smörgåstårta (English: “sandwich-cake” or “sandwich gateau”) is a Scandinavian cuisine dish that is popular in Sweden, Estonia (as “võileivatort”) and Finland (as “voileipäkakku”). This savoury cake is compositionally similar to a sandwich, but it has such a large amount of filling that it more resembles a layered cream cake with garnished top.
The smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings and toppings vary, but egg and mayonnaise are often the base, additional filling may vary greatly but often includes one or more of the following: liver pâté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, grapes, lemon slices, cheese and smoked salmon.
Smörgåstårta is served cold and sliced like a dessert cake. The types of sandwich cakes vary from meat, fish, combinations of cheeses and meats to vegan. The smörgåstårta top decor often reflects the ingredients used as a filling. Voileipäkakku (in Finnish) is part of family gathering dishes from birthday parties, weddings or funerals in Finland.
Smörgåstårta was invented by the Swedish pastry chef Göran Gunnarsson in 1965.
Avocado Chicken Club:
1/4 to 1/2 cup buttermilk
Juice of 2 limes
1 rotisserie chicken, shredded
4 slices cooked bacon, chopped
3 tablespoons chopped fresh chives
3 scallions (white and green parts), sliced
2 cups grated Cheddar
1/2 cup mayonnaise
3 tablespoons chopped pimento
1 pound deli ham, processed in food processor
1/2 cup mayonnaise
2 tablespoons Dijon mustard
6 bread and butter pickles, minced
2 stalks celery, minced
2 scallions (white and green parts), minced
1 small red onion, minced
1 pickled jalapeno, seeded and minced
Kosher salt and freshly ground pepper
3 pounds cubed cream cheese
1/2 to 3/4 cup buttermilk
1 tablespoon white wine vinegar
1 clove garlic, grated on a rasp
1 tablespoon grated onion
1 pain de mie, crusts removed and sliced horizontally into 4 pieces
Toppings: sliced radishes, cucumber flowers, carrot flowers, sliced hard-boiled eggs, tomato flowers, parsley leaves, dill leaves, chives, etc.
For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.