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Recipe courtesy of Food Network Kitchen

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Smorgastarta Sandwich Cake (04:27)

Total:: 1 hr
Prep:: 1 hr

Yield:: 1 sandwich loaf

Level:: Intermediate

Ingredients

Avocado Chicken Club:
1/4 to 1/2 cup buttermilk
Juice of 2 limes
2 avocados
1 rotisserie chicken, shredded
4 slices cooked bacon, chopped
3 tablespoons chopped fresh chives
3 scallions (white and green parts), sliced
Kosher salt
Pimento Cheese:
2 cups grated Cheddar
1/2 cup mayonnaise
3 tablespoons chopped pimento
Ham Salad:
1 pound deli ham, processed in food processor
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
Ranch Frosting:
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.

Directions

Watch how to make this recipe.

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.

From Food Network Kitchens

My Private Notes

Name: Smorgastarta
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 sandwich loaf
Ingredients: Avocado Chicken Club:; 1/4 to 1/2 cup buttermilk; Juice of 2 limes; 2 avocados; 1 rotisserie chicken, shredded; 4 slices cooked bacon, chopped; 3 tablespoons chopped fresh chives; 3 scallions (white and green parts), sliced; Kosher salt; Pimento Cheese:; 2 cups grated Cheddar; 1/2 cup mayonnaise; 3 tablespoons chopped pimento; Ham Salad:; 1 pound deli ham, processed in food processor; 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; Ranch Frosting:; 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.