Luncheon Sandwich Torte
Luncheon Sandwich Torte
Try this quick and easy savory cake recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 30 minutes
  • Yield 2 servings
Ingredients
  • 1 loaf whole wheat sandwich bread
  • 1 loaf white sandwich bread
  • Chicken Salad:
  • ½ cup cream cheese at room temperature
  • ½ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 2½ cups finely diced cooked chicken breast
  • ⅓ cup walnut crumbs, lightly toasted
  • Salt and pepper
  • Egg Salad:
  • 8 large hard boiled eggs, peeled
  • ⅔ cup mayonnaise
  • ⅓ cup finely chopped green olive
  • 3 tablespoons minced red onion
  • Salt and pepper
  • Pesto Cheese:
  • 1 cup loosely packed basil leaves
  • ⅔ cup loosely packed flat-leaf parsley leaves
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 454 grams cream cheese at room temperature
  • 3 tablespoons sour cream
  • Salt and pepper
Method
  1. For chicken salad, beat cream cheese, mayonnaise, green onion, lemon juice and poppy seeds until blended. Add chicken and walnuts and season to taste. Chill until ready to assemble.
  2. For egg salad, grate eggs coarsely on a box grater. Toss with mayonnaise, olives and onion and season to taste. Chill until ready to assemble.
  3. For pesto cheese, pulse basil, parsley, garlic and olive oil until it turns to a paste. Add cream cheese and pulse to combine, adding sour cream as necessary to make smooth. Season to taste and hold at room temperature until ready to assemble.
  4. To assemble torte, line a 9-inch springform pan with plastic wrap so that it hangs over the sides. Remove crusts from sandwich bread. Cut each crustless slice of bread in half (so they are about the size of ladyfingers).
  5. Line the bottom of pan with bread slices, alternating whole wheat and white bread. Line alternating bread fingers up side of pan.
  6. Spread chicken salad over bread-lined bottom of pan. Layer bread slices over chicken salad (alternating whole wheat and white again) and spread egg salad over.
  7. Repeat with bread slices and pesto cheese, and top with a final layer of bread slices. Pull hanging plastic wrap over top to cover and chill for at least 3 hours.
  8. To garnish, top torte with remaining pesto (pipe as you would a cake). To serve, slice as you would a cake and serve with a side salad.

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