Everroast Chicken Layer Cake Sandwiches Recipes

EVERROAST CHICKEN LAYER-CAKE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Place 4 slices of bread on a work surface and spread each slice with some mustard. Add 2 slices of the chicken, followed be a slice of cheese and another slice of bread. Repeat for a second layer with the mustard, chicken and cheese, and end with a slice of bread.
• Add the salt and pepper to the flour for first dipping bowl. Whisk the eggs and milk until smooth for second dipping bowl. Breadcrumbs are third dipping bowl.
• Coat sandwiches lightly in flour on all sides, then dip each lightly into eggs, then into breadcrumbs, covering all sides, keeping the egg batter from inside the sandwich.
• Spray each sandwich with cooking spray. Place each on a baking sheet and bake for 12 minutes or until golden. Serve with strawberry preserves if desired.

LAYERED SANDWICH COOKED IN A BUNDT PAN

Steps:

• Preheat oven to 350-degrees F.
• Butter bundt pan and then sprinkle sides and bottom of pan with sesame seeds.
• Roll two sheets of pastry into a 16 x 14- inch rectangle.
• In the first rectangle, make a 3-inch cross shaped cut in the center. Place the cross cut over the center tube of the pan and very gently fit the pastry over the bottom and up the sides of the pan, pulling the cross cut up about half-way up the tube.
• Layer one cup of cheese and half of the ham, turkey, onion and red peppers over the dough. Repeat layer; topping with the remaining cheese (1 cup).
• In the second rectangle of pastry cut a 3-inch cross cut in the center of the dough (as done in the first rectangle) and place center (cross cut) over the center of the tube pan, pinching the edges of the pastry sheets together to seal in the filling. Brush top with melted butter.
• Bake for 65-70 minutes or until golden brown. Let stand 15 minutes and then invert onto serving plate.
• Can be served warm or at room temperature, cutting into wedges to serve.

"WE THOUGHT IT WAS A LAYER CAKE SANDWICH"

Steps:

• You will also need: 1 8-inch round cake pan, 3" deep.
• Spray 8 inch cake pan with non stick spray.
• Form the thawed dough into an 8-inch round loaf and press into cake pan.
• Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
• Cool 5 minutes and then remove from pan and cool thoroughly.
• Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
• To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
• Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
• Top with roast beef, provolone& roasted red peppers.
• Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
• Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
• Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
• Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
• Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
• Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
• Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
• To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
• Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
• Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
• Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
• Refrigerate until ready to serve.