A novelty of recent years is the sandwich cake. The classic snack sandwich, the tramezzino, transforms into a sort of savory cake, really tasty, that you can fill as you like. In my sandwich cake, I used ingredients I already had at home, but you can fill it with other ingredients that you have available or prefer. I filled it with cooked ham, edam cheese, hard-boiled eggs, mayonnaise, lettuce, pickled vegetables, tuna, and capers. Then seasoned with chives and paprika. Easy, quick, and economical, even “fridge-clearing,” it is ideal to serve for an aperitif, as a starter or savory snack.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Gastronomy
- Seasonality: All seasons
Ingredients
- 8.8 oz sandwich bread
- 0.85 cups mayonnaise, industrial (about)
- 3.67 oz tuna in oil (drained weight)
- 3.17 oz pickled julienne vegetables (carrots, peppers, celery root)
- 1 oz lettuce
- 3 slices edam cheese
- 2 slices cooked ham, trimmed
- 2 eggs
- to taste Pickled capers
- to taste Chives
- to taste Sweet paprika
Tools
- Kitchen scale
- Small pot
- Cutting board
- Knife
- Spoon
- Spatula
- Salad spinner
- Plate
- Tea towel
Preparation
To prepare the sandwich cake…
First, take a small pot, place the eggs inside, and completely cover them with cold water. Put them on the heat and boil for 12 minutes from boiling point. Once cooked, let them cool under cold running water for a few minutes.
While the eggs are cooking, prepare the sandwich cake with the other ingredients. Take an oval or rectangular plate (alternatively, a not-too-large tray is fine) and place the first slice of sandwich bread.
Spread the mayonnaise then lay the previously washed and dried lettuce leaves in the salad spinner or with a tea towel and the slices of cooked ham.
For the second layer, place the slice of bread, mayonnaise, well-drained and squeezed pickled julienne vegetables, and the slices of cheese.
The third layer is filled with mayonnaise, drained tuna in oil, and well-squeezed pickled capers.
After the eggs are cooked and cooled, peel and crumble them in a small bowl. Use these to fill the last layer, then mayonnaise, hard-boiled eggs, and a sprinkle of sweet paprika.
Finally, place the last slice of bread, spread some mayonnaise on top, and garnish with chopped chives.
The preparation is complete. You can consume it immediately or store it in the refrigerator for about an hour, wrapped in plastic wrap without pressing it much on top of the bread. In this case, I recommend not putting the mayonnaise on the last layer right away, as it might stick to the plastic wrap, but rather add it only when serving or omit it altogether.
Remove it from the fridge and wait about ten minutes before serving.
