We Thought It Was A Layer Cake Sandwich Recipes

"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.

SANDWICH CAKE

Steps:

• In a stand mixer (or with an electric hand mixer), beat together the cream cheese, ranch seasoning and 1 cup of the mayonnaise until easily spreadable. Put one-third of the mixture into a piping bag with a star tip.
• With a serrated knife, trim the sides of the boule until it is an even cylinder. Cut the cylinder across the radius into four 1-inch slices. Choose a serving platter and place a slice of bread in the center for the bottom layer. Position 4 squares of parchment underneath the bread to keep the serving platter clean once you begin icing.
• Spread 1 tablespoon of the mustard onto the top of the bread. Top with the Cheddar, then the ham and turkey. Add half of the lettuce on top of the turkey. Spread the remaining 1 tablespoon mustard on one side of another slice of bread, then place it mustard-side down on top of the lettuce.
• Spread the top of the bread with 2 tablespoons mayonnaise. Top with the bacon, tomato and remaining shredded lettuce. Spread the remaining 2 tablespoons mayonnaise on a third slice of bread, then place it mayonnaise-side down on top of the lettuce. Next, cover the top of the bread with the potato chips in a single layer. Top the potato chips with the chicken salad and then the last slice of bread.
• With a knife or offset spatula, spread the cream cheese mixture along the top and sides of the cake evenly. Pipe rows of stars onto the top and bottom edge of the cake.
• Decorate the cake using radish and cucumber slices in a ring around the top and bottom of the cake. Shape the remaining radish and cucumber slices into roses and press into the top of the cake.
• Serve chilled or at room temperature. Can be made ahead and refrigerated for 1 to 2 hours.

SANDWICH 'CAKE' RECIPE

Steps:

• Remove leaves from celery stalks, reserve leaves for later use. Chop celery stalks; place in medium bowl.
• Cut 20 (6-inch) lengths from chives; reserve for later use. Chop remaining chives. Add to chopped celery along with the chicken and mayo; mix lightly. Spoon half the chicken mixture into separate bowl.
• Chop 1/2 cup grapes, then cut remaining grapes lengthwise in half. Reserve grape halves for later use. Add chopped grapes to chicken mixture in 1 bowl along with curry powder; mix lightly.
• Stir cheddar and bacon into remaining chicken mixture.
• Cut bread loaf horizontally into 3 layers. Stack layers on plate, filling each layer with different chicken salad.
• Mix cream cheese and milk until blended; spread onto outside of sandwich.
• Refrigerate 6 hours. Decorate with reserved celery leaves, chives and grape halves as shown in photo before serving.

LAYERED ITALIAN SANDWICH

Steps:

• Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia.
• Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.

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.