Grilled chicken, fried bacon, eggs, sun-dried tomatoes, pickled red onion and arugula - a nice sandwich cake.
| Servings | 14 Portions |
| Tags | Chicken | Egg | Main Course | Party Food | Pork | Smörgåstårta day | Swedish |
| Allergens | Eggs, Gluten, Milk, Wheat |
| Rest Time | 720 min |
| Cook Time | 60 min |
This is a nice sandwich with grilled chicken and bacon as the main flavors. It's quite heavy flavors overall with the pickled red onion acting as a lovely little sour flavor enhancer.
I used a package (4 large slices) of ready-made sandwich base 26cm x 38cm, which I bought at snabbgross.
It is not particularly difficult to make a sandwich cake, but there are a lot of ingredients to handle and it requires some time. The different mixes are just a matter of combining ingredients and mixing a bit, but the decoration can take some time.
When I made this particular sandwich cake that I also photographed, I bought regular grilled chicken where I should have bought really thin slices instead. They would have been easier to use for decoration and I'm not entirely happy with how this one looked. It tasted good anyway. :)
I use around 400g of chicken which is a little less than what I got out of a ready-made grilled chicken. This can of course vary, but a smaller grilled chicken should be enough.
I have used a little curry powder in the chicken mixture at some point which I thought turned out well. Overall I think that if the mixture you mix is good on its own, it will be good in the sandwich cake. So try mixing 3 mixtures that all taste very good and you will probably get good results.
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Ingredients
Directions
- Fry the bacon (in the oven, 200°C for 15-20 minutes) and drain on paper.
- Chop the bacon and sun-dried tomato into smaller pieces. Mix all the ingredients in a bowl.
- Place the mix in the refrigerator until it is time to use it.
- Chop the boiled egg into small pieces. Mix all the ingredients in a bowl. Season with salt and pepper.
- Refrigerate the mixture until ready to use.
- Chop the chicken into small pieces.
- Mix all ingredients in a bowl. Season with salt and pepper.
- Refrigerate the mixture until ready to use.
- Cut off the edge of the the bread slices.
- Place 1 bread slice as the base and spread the bacon mix in an even layer.
- Place on a bread slice and spread the egg mix.
- Place on another bread slice and spread the chicken mix. Finish with a final bread slice.
- Mix the cottage cheese and creme fraiche in a bowl and spread this on and around the cake.
- Let the cake stand in the refrigerator overnight.
- Use your imagination and decorate with all the remaining ingredients about an hour before serving.
- Store the cake in the refrigerator until serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 12051.6 kcal | 860.83 kcal | 264 kcal |
| Carbohydrates | 622.67 g | 44.48 g | 13.64 g |
| Fat | 896.57 g | 64.04 g | 19.64 g |
| Protein | 380.26 g | 27.16 g | 8.33 g |
| Sugar | 111.39 g | 7.96 g | 2.44 g |
| Salt | 45.65 g | 3.26 g | 1.00 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
