This sandwich, filled with salads and frosted to resemble a cake, is for a special occasion. Be creative with the fillings, chicken salad, pesto, or thin slices of salmon or ham work well. Use bread baked in a square, round, or rectangular shape. The number of fillings will determine how high the cake is. Use a minimum of 3 layers.
Parsley and Bacon Filling
2 bunches fresh parsley or watercress, chopped
1 pound crisp cooked bacon, finely crumbled
3 tablespoons homemade mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
3 tablespoons unsalted butter, room temperature
Egg and Olive Filling
12 hard-boiled eggs, chopped
1 cup green olives with pimento, chopped
2 tablespoons mayonnaise
Jalapeno and Pimiento Filling
3 cups Cheddar cheese, grated
1½ cups Monterey Jack cheese, grated
½ cup chopped pimientos
2 tablespoons pickled jalapeno peppers, chopped
1 cup mayonnaise
1 cup Miracle Whip
10 ounces goat cheese, room temperature
16 ounces cream cheese, room temperature
Large loaf white bread, unsliced
Fresh herbs, vegetables and edible flowers for garnish
No nutrition information available
For parsley and bacon filling, combine parsley, bacon, mayonnaise, and Worcestershire, stirring until well combined. In a separate bowl, mix garlic powder and butter and set aside.
For egg and olive filling, mix all ingredients until well combined.
For jalapeno and pimiento spread, mix all ingredients until well combined.
For frosting, in a food processor mix goat cheese and cream cheese until creamy and of spreading consistency.
To assemble, cut crusts from bread loaf. Slice bread horizontally into 4 layers, if using 3 fillings. Place bottom bread layer on serving plate. Spread the reserved butter mixture, from the parsley and bacon recipe, over bread layer. Spread parsley and bacon filling evenly over buttered bread. Press second bread layer over parsley and bacon filling; spread bread with egg and olive filling.
Press third bread layer over egg and olive filling. Spread jalapeno and pimiento filling over bread. Top with fourth bread layer. Frost the top and sides of sandwich cake with frosting, spreading until smooth and even. Decorate with edible flowers such as nasturtiums, pansies, Johnny jump-ups, coreopsis and violets, or with sprigs of oregano, dill, Italian parsley, rosemary and thyme. Mix herbs and flowers with vegetables such as asparagus spears to resemble a garden on the side of the cake. Refrigerate 2-3 hours and slice to serve.