The Easter Sandwich Cake is a delicious and eye-catching appetizer or starter, perfect for dressing up the table on this festive day. I prepared a simple and quick version, filled with tuna, mayonnaise, salmon cream cheese, arugula and hard-boiled eggs. The choice of ingredients is naturally up to you and can vary depending on the menu you have in mind. For example, my suggestion pairs well with a seafood-based menu, but if you prefer, you can choose more traditional fillings like cooked ham, salami and cheeses.
For decoration you can let your imagination run wild using Easter-themed cutters, such as bunnies, adding hard-boiled eggs, dollops of cream cheese and some fresh arugula.
As you can see, this is an easy and quick recipe to make, ideal for those who don’t like spending too much time in the kitchen but still want to present original and tasty dishes.
So? What are you waiting for? Run to the kitchen and let’s make this delicious recipe together!
Below I leave you some other recipes for Easter day.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients to make the Easter sandwich cake
- 4 slices long sandwich bread
- 4 oz oz cream cheese (salmon-flavored)
- 4 eggs
- 6 tbsp mayonnaise
- 3 oz oz tuna in oil
- arugula (fresh)
Tools
- 1 Knife
- 1 Small bowl
- 1 Saucepan
Steps to prepare the Easter sandwich cake
Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a boil over medium heat. Once the water boils, reduce the heat to low and let the eggs cook for 10 minutes. After the cooking time, drain the eggs and transfer them to a colander.
Let them cool for 5 minutes, then gently peel the eggs under cold running water.
Set aside two eggs for decoration. The remaining hard-boiled eggs should be halved for the filling.
In a small bowl, place the drained tuna and the mayonnaise. Mash well with a fork until you obtain a smooth spread.
Place the first slice of sandwich bread on a sheet of parchment paper and spread it with the tuna-mayonnaise cream.
Close with the second slice of bread.
For the second layer, spread salmon cream cheese and add fresh arugula.
Close with the third slice of bread and on top of it place two tablespoons of mayonnaise.
Slice the eggs you cooked earlier, being careful not to break them.
Place the sliced eggs on the mayonnaise and add some fresh arugula.
Close with another slice of bread and cover the surface with plain cream cheese or salmon cream cheese.
Decorate with sliced eggs, small dollops of cream cheese and chive sprigs.
If you like, you can cut out Easter shapes (like a bunny or bells using small cutters) from a slice of bread and place them on the cake as a final touch.
Cover the sandwich cake in the fridge with plastic wrap for at least 3 hours. This will allow the flavors to meld and the cake to firm up.
And it’s ready!
Easter Sandwich Cake
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Lots of love, SEE YOU NEXT RECIPE!!!
FAQ (Questions & Answers)
Can I use another type of bread?
Sandwich bread without crust is ideal for this recipe because it is soft, compact and lends itself well to being cut and layered. You can try using large slices of white sandwich loaf, removing the crust, but it may be less easy to cut.
