Description
Savory Sandwich Cake is a unique and visually impressive appetizer made by layering thick toast bread with creamy mixtures of mayo, sour cream, bologna, eggs, pickles, and cheese. This no-bake refrigerated dish combines rich flavors and textures, making it an excellent choice for parties or special occasions.
Ingredients
Bread
- 18 pieces thick toast bread
Eggs
- 3 boiled eggs (shredded)
- 2 boiled eggs (sliced thin)
Fillings and Mixes
- 3/4 cup pickles (cut into small pieces)
- 1 1/2 cup bologna (super thick cut, shredded or cut into small pieces)
- 3 cups mayonnaise
- 3 cups sour cream
- 1 cup cheddar cheese (shredded)
- 1 1/4 cup mozzarella cheese (shredded)
- Ketchup (for garnish)
- Additional pickles (for garnish)
Instructions
- Boil and Prepare Eggs: Boil the five eggs until hard-cooked, then peel them. Shred three of the eggs and set them aside. Slice the remaining two eggs thinly for later use as decoration on the sandwich cake.
- Make Mayo and Sour Cream Mixtures: In a medium-sized bowl, combine the mayonnaise and sour cream, mixing thoroughly with a spatula. Divide this mixture evenly into four separate portions.
- Prepare Bologna Mixture: Add the shredded or chopped bologna to one portion of the mayo and sour cream mixture. Stir until fully combined, forming a bologna spread.
- Prepare Pickle Mixture: Add the diced pickles to the second mayo and sour cream portion. Mix well to evenly distribute the pickles in the creamy base.
- Prepare Cheddar and Egg Mixture: To the third portion of mayo and sour cream, add the shredded cheddar cheese and shredded boiled eggs. Gently fold these ingredients in until combined without breaking up the eggs too much.
- Assemble Base Layer: Lay out one layer of thick toast bread in a 3 by 1.5 rectangular shape. Spread the bologna mixture evenly over this bread layer with a spatula.
- Second Bread Layer: Place another layer of bread on top. Spread the eggs and cheddar mixture evenly over this layer.
- Third Bread Layer: Add another slice of bread, then spread the pickles mixture over it uniformly.
- Top Bread Layer With Glaze: Add one final bread layer on top. Use the remaining portion of mayo and sour cream mixture as a glaze, spreading it thinly over the top and around the sides of the sandwich cake for coverage.
- Add Mozzarella Cheese: Sprinkle shredded mozzarella cheese generously over the top and sides of the cake, covering it completely. This does not need to be a thick layer but should create a nice coating.
- Decorate and Chill: Decorate the cake with sliced boiled eggs, ketchup, pickles, or other garnishes as desired. Refrigerate the sandwich cake for at least two hours to allow it to set and the layers to meld.
- Serve: Once chilled and set, cut the sandwich cake into smaller, manageable pieces and serve chilled. Enjoy this savory, creamy layered delight!
Notes
- Use thick toast bread to ensure sturdy layers that hold the cake shape well.
- The sandwich cake should be refrigerated for at least two hours, but longer chilling will improve flavor melding.
- Customize garnishes on top according to your personal preference for visual appeal and flavor.
- This recipe is best served cold and is great for parties or buffet tables.
- You can replace bologna with other deli meats if preferred.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
