Perhaps not a single person could live without sandwiches in his life. Even if we are now increasingly advocating for a healthy lifestyle, giving up unhealthy foods, and starting to eat healthy, we allow ourselves liberties at large festive events, buffets and feasts. Sausage sandwiches, recipes with photos of which we decided to offer you, may be a violation of the regime for some, but they are still so appetizing and tasty.

And at home, when we receive guests, we not only proceed from our own tastes, but do everything for the people. Therefore, if you are planning a festive feast, if you are planning to celebrate the coming New Year in your cozy home with your loved ones and relatives, please them with original snacks.

Sandwiches with sausage and fresh cucumber

Ingredients:

• baguette (or loaf),
• butter,
• raw smoked sausage,
• fresh cucumber,
• fresh dill.

Preparation:

1. Cut the baguette into beautiful, even circles or ovals about 1 cm thick. Spread it with softened butter.

2. Place two thin slices of sausage on top, and also place thinly sliced ​​cucumber slices on top of the sausage.

3. Decorate everything with dill (you can just add sprigs, or you can cut and sprinkle the sandwich with herbs).

Sandwiches with boiled sausage and cherry tomatoes

Ingredients:

• rye loaf with sesame sprinkles,
• mayonnaise,
• fresh lettuce leaves,
• fresh parsley,
• boiled sausage,
• Cherry tomatoes.

Preparation:

1. Cut the loaf into round or oval pieces. Spread one side of each piece with a thin layer of mayonnaise. Place beautifully rolled lettuce leaves on top.

2. Buy boiled sausage of good quality (you can afford it during the holidays). Cut the sausage loaf into such thin circles that you can wrap them however you want (in tubes, roses, envelopes).

3. Place a couple of sprigs of fresh parsley on each sausage round, fold the sausage in half and in half again.

4. Place the rolled pieces of sausage on lettuce leaves so that it does not unfold, secure the entire sandwich with a toothpick or skewer, placing half a cherry tomato at the very top.

Sandwiches with smoked sausage “Ladybugs”

Ingredients:

• salty sandwich cookies “Cracker”,
• smoked sausage,
• Cherry tomatoes,
• fresh parsley,
• olives,
• mayonnaise or sour cream (for decoration).

Preparation:

1. Cut the smoked sausage into circles or ovals.

2. First place a sprig of fresh parsley on the cracker cookie pieces, place the sausage on top, and place half a cherry tomato on it in the center.

3. Cut out the heads and legs for ladybugs from the olives, place “these body parts” around the tomato and, using sour cream or mayonnaise, make two dots on the head, as if they were eyes (use rich sour cream or mayonnaise so that it does not spread). Children will be most interested in these sandwiches, but adults will also like them.

Recipe for hot sausage sandwiches

Ingredients:

• loaf,
• creamy soft cheese,
• fresh dill,
• half-smoked sausage,
• hard cheese,
• garlic cloves.

Preparation:

1. Cut the loaf into portioned pieces at least 1 cm thick. Grease one side of each piece with soft cream cheese and sprinkle with fresh chopped dill (due to the soft cheese, the greens will stick tightly to the pieces of the loaf and will not crumble).

2. Cut the sausage into sticks and place them crosswise on the loaf pieces, 4-5 pieces at a time.

3. Grate the hard cheese on a coarse grater, sprinkle it on the sandwiches, and add a little chopped garlic on top.

4. Preheat the oven to a temperature of 180-190 degrees, place the sandwiches on a baking sheet covered with parchment paper and place them in the oven for 10-15 minutes.

5. Watch them through the oven window; as soon as the cheese melts and a golden brown crust begins to form, remove the sandwiches and serve hot. This is a very tasty and filling snack.

The day before making the cake, prepare three different fillings and store them in the refrigerator.

Chicken filling: cut boiled chicken into small and thin strips, mix with finely chopped celery, add grated, peeled cucumbers, after seasoning them with vinegar, salt and ground pepper to taste. Add mayonnaise to the mixture to make the filling thick enough and mix. Cut fresh tomatoes into thin slices (but tomatoes should be cut not the day before cooking, but directly during the process of preparing the sandwich cake). The filling is used for the second layer of cake from the bottom.

Egg filling: pit the olives and chop well. Finely chop the hard-boiled eggs and mix with the olives. Season the mixture with mayonnaise, mustard, salt and pepper to taste and mix. Use the filling for the middle inner layer of the cake.

Filling with ham or sausage: lightly bake the peeled sweet pepper in a dry frying pan, remove the skin and seeds, finely chop. Chop the ham or sausage well or pass it through a meat grinder. Mix all products, season with spices and salt to taste. Add mayonnaise and mix the mixture thoroughly. Use the filling for the last top inner layer of the cake.

On the day of making the cake, prepare the final cake filling and finishing mixture.

Last filling: thoroughly grate the processed cheese, grated, adding hot water little by little. If the cheese is not very spicy, add spices to taste. The filling is used for the first, bottommost layer of the cake.

Finishing mass: rub the cottage cheese through a sieve, season with mayonnaise and chopped herbs, add chopped onions mixed with grated cheese, salt to taste. Use the mixture to grease the top and sides of the cake.

Cake decoration.

Cut the crusts from round wheat or rye bread (remove them very carefully from the entire surface of the loaf with a sharp knife). Then, using a sharp knife, cut the bread into 5 horizontal flat cakes of equal thickness, which, very tightly laid one on top of the other, will form the layers of the cake. Grease the bottommost layer of the cake with a thin layer of butter or butter mixture to taste, and spread the top with the spicy processed cheese filling. Place the second tortilla tightly on top of the filling and brush it with half the amount of chicken filling. Place tomatoes cut into thin slices on top of the filling, and place the second part of the filling on them. Place the tomatoes carefully so that they do not protrude beyond the edges of the cake. Place the third layer of bread with egg filling, and spread the fourth layer of bread with ham filling. Cover the cake with the last (rounded) piece of bread and carefully smooth it out with your hands on all sides, removing any possible excess filling. Grease the sides and top of the cake with the prepared curd mass and sprinkle with grated cheese mixed with toasted ground breadcrumbs. Place the finished cake in the refrigerator for 3-4 hours. Before serving, decorate the cake with thin slices of radish, onion and parsley. Cut the cake on the table into slices up to 3 cm thick and place on portion plates, garnish with fresh vegetables or vegetable salads. Any options for fillings and finishing mixtures can be made, depending on the capabilities and availability of products for preparing the cake.

Chapter:
Sandwiches daily and holidays
17th page

SANDWICH CAKES

Sandwich cakes, with plenty of filling and well decorated, can be made from a wide variety of sandwiches. They are prepared from different types of bread, placed in layers or alternately.

The shape of sandwich cakes can be round, charcoal, oblong, oval, etc. For round sandwich cakes, use ordinary hearth or tin bread, giving it the appropriate shape. A round sandwich cake can also be made from oblong, cake-like sandwiches, beautifully decorated and placed on a plate to imitate a cake. Square and oblong sandwich cakes can be made from small triangular and quadrangular sandwiches.

Sandwich cakes can be low (single-layer) or multi-layer. Instead of bread, for the base of a sandwich cake, you can use thin cakes baked from salted, yeast or crumbly dough.

Juicy mixtures of pureed bread and various additional products are also good. The bases baked from the dough must have time to cool, so it is better to prepare them in advance. On a warm base, the filling may melt.

The same products are suitable for filling and decorating sandwich cakes as for regular sandwiches. You just need to remember that the products must be combined to taste.

Multilayer sandwich cakes should be prepared several hours or even a day before serving them. It is better to keep them under light pressure in the cold. To prevent the bread from going stale, the finished sandwich cake should be covered with a cap or bowl.

It is advisable to decorate the cake immediately before serving so that the decorations do not dry out or wilt. Chopped foods (egg yolk and white, greens) and green salad dry out especially quickly; they should be placed just before serving the cake. To make products intended for decoration hold more firmly, you can place or stick them in a thick layer of whipped butter (mustard, green, pink, etc.), sour cream or mayonnaise.

It is advisable to cut single-layer sandwich cakes into sectors or cubes before placing food on top, but after the butter has already been spread.

You need to arrange the food so that individual sandwiches can be reached, but together they create the impression of a whole cake.

A multi-layer sandwich cake beautifully served whole. It is better to cut the cake before garnishing. To do this, you need a sharp thin knife, which is recommended to be dipped into hot water from time to time (food does not stick to a hot knife). When decorating, you need to take into account that the cake will be cut into slices, then it will remain beautiful when distributed.

Sandwich cakes with a lot of filling, well decorated, can be prepared from a wide variety of products and in different shapes: round, oval, rectangular, etc.

You can make single-layer, double-layer and multi-layer cakes. The main difference from sandwiches is that they are decorated on top with mayonnaise, sour cream, butter or oil mixture, all included products and herbs. It is advisable to decorate the cake immediately before serving so that the decorations do not dry out or wilt.

A sandwich cake can be made from individual sandwiches, beautifully decorated and placed on a plate to imitate a cake.

Sandwich cake with herring and mushrooms

Ingredients :
200 g white wheat bread and 200 g black wheat bread, 200 g herring, 200 g butter (of which 50 g for decoration), 5 medium dried mushrooms, 1 medium tomato, 1 egg, 1 tbsp. a spoonful of finely chopped onion, parsley, dill.

Preparation

Cut the soaked herring into fillets, cut into small pieces (leave some of them for decoration), add finely chopped boiled and then lightly fried and cooled mushrooms, butter; mix everything well. Place another slice of bread, also greased with herring mass, on a slice of bread greased with herring mixture.
Repeat this again and again, alternating slices of wheat and rye bread. Do not grease the top slice.
Place a light press on the cake and put it in the refrigerator. Flatten the cooled cake on the sides, grease with butter and sprinkle with chopped eggs.
Place herring fillets, pieces of butter, a slice of egg, a slice of tomato, onion, dill, and parsley on top.

Sandwich cake with pate

Ingredients :
200 g wheat bread, 150 g liver pate (or liver sausage), 100 g butter, 1 tbsp. a spoonful of finely chopped herbs (parsley, onion or dill), 1 lemon, 100 g of Dutch cheese.

Preparation

Grease slices of wheat bread with butter and place a layer of pate on them. The sandwich can be prepared with three layers of pate. Do not grease the top slice of bread.
Place a light press on the cake and put it in the refrigerator.
Grease the edges of the chilled sandwich with butter and sprinkle with chopped herbs.
Top with cheese and a slice of lemon.

Sandwich cake with cottage cheese and ham

Ingredients :
200 g wheat bread, 150 g cottage cheese, 100 g butter, 50 g boiled ham, 1 tbsp. a spoonful of finely chopped parsley, dill or onion, 3 large radishes or 2 medium tomatoes, salt to taste.

Preparation

Grease slices of wheat bread with a mixture of cottage cheese, butter and finely chopped boiled ham, combine them, grease the sides with butter and sprinkle with cottage cheese, pureed through a sieve, mixed with butter and salt.
Garnish with herbs, slices of radish or tomato.

Sandwich cake with cheese and ham
(from Hungarian cuisine)

Ingredients :
200 g round bread crumb, 50 g butter, 50 g ham, 1 egg, 1/2 cup grated cheese.
For finishing: 1 tbsp. spoon of cream cheese (you can grind 1 tablespoon of butter with 1 tablespoon of processed cheese), 1 medium cucumber, 1 egg, 30 g salmon.

Preparation

Cut off the crusts and tops from round rye or wheat bread. Cut the remaining loaf pan (horizontally) into 4 flatbreads. Mix butter, finely chopped ham with finely chopped hard-boiled egg and grated cheese.
Spread this mixture on the bread and place them one on top of the other to form a cake.
Spread cream cheese on top and sides, sprinkle with finely chopped cucumber, chopped egg and decorate with slices or strips of salmon.
Cut into a cake shape.

Sandwich cake with cheese, ham and chicken

Ingredients :
200 g wheat bread, 100 g butter, 1 teaspoon mustard, 100 g boiled chicken, 100 g cheese, 100 g ham.

Preparation

Cut wheat bread into long thin slices. Spread a slice with butter mixed with mustard, put finely chopped boiled chicken meat on top and cover with the same slice of butter. Place a slice of cheese on this sandwich, then another slice of bread with butter and ham, etc.
Make these layers, press something heavy on top and put them in the cold.
Before serving, cut like a layer cake.

Sandwich cake with cheese mixture
(from Polish cuisine)

Ingredients :
200 g wheat bread, 100 g processed cheese, 50 g butter.

Preparation

Grind the processed cheese with butter until smooth. Place the slices of wheat bread in a 1 cm thick cheese mixture, joining them together. Gently press on top, trim the edges, wrap in parchment, and place in the refrigerator.
Before serving, cut crosswise into 1 cm thick slices and place on a plate.

Sandwich cake “Mixture”
(from Hungarian cuisine)

Ingredients :
200 g wheat loaf, 10 g ham, 50 g smoked tongue, 50 g sausage, 50 g lamb fat, 3 sprats, 50 g Dutch cheese, 50 g butter, 1 egg.

Preparation

Cut the wheat loaf lengthwise into two parts and scoop out the crumb with a wooden spoon, leaving a covering layer as thick as your little finger. Grate the crumb. Pass all the products (except butter) together with the grated crumb through a meat grinder, mix with butter and stuff the halves of the loaf with this mixture.
Wrap the loaf prepared in this way in thick paper and place in a cool place.
Before use, cut into thin slices.

Sandwich cake made from rye bread with herring mass
(from Polish cuisine)

Ingredients :
200 g of rye bread, 100 g of herring mass (80 g of herring, peeled, boneless, minced, ground with 1 tablespoon of butter).

Preparation

Cut off all the crusts from a loaf of rye bread, give it a rectangular shape, cut into slices 1 cm thick, spread them with a layer of herring mass 1 cm thick. Instead of herring mass, you can use herring mincemeat. Place a mixture of 4 slices of bread.
Then gently press on top, carefully trim the edges, wrap in parchment, and put in a cool place.
Before serving, cut crosswise into 1 cm wide slices.

Homemade sandwich cake

Ingredients :
1 kg yeast dough, 5 tbsp. spoons of flour, 60 g butter, 2 tbsp. spoons of low-fat broth of your choice, 4-5 eggs, 3-4 medium-sized potatoes boiled and mashed until mashed, salt, black and red pepper, cumin, vinegar, 2-3 tbsp. spoons of tomato puree, 2-3 tbsp. spoons of chopped pickles or a mixture of pickled cucumbers and pickled mushrooms, 1-2 tbsp. tablespoons mustard, 100 g veal or mixed minced meat, 100 g finely chopped sausage, 50 g lukanka or hard smoked sausage, several olives, 1/2 onion, 1-2 tbsp. spoons of fat for frying.

Preparation

Bake the yeast dough in a cake pan. The next day, cut off the top and bottom crust and cut the inside into 3-4 horizontal layers (the more, the better). Pour lightly low-fat broth over the layers.
Prepare the filling: make a light dressing from butter and flour, dilute it with one glass of low-fat broth (or salted water). Boil with continuous stirring until slightly thickened and remove from heat. Add potatoes (mashed through a sieve). Season the mixture with eggs, add salt, black pepper, ground cumin and a little vinegar to taste.
Divide the filling into three parts. Add tomato puree and finely chopped pickles (or a mixture of cucumbers and mushrooms) to the first 1/3. Lightly fry finely chopped onion in fat with minced meat and sausages, season to taste with a small amount of black pepper, cumin and salt, and add the mixture to the second 1/3 of the filling. Fill the bread layers with the prepared filling in shifts. Cover the top and edges of the cake with 1/3 of the filling.
Decorate with pieces of sausage, lukanka, slices of hard-boiled eggs, olives, determining the number of pieces. Sprinkle the edges of the cake with bread crumbs mixed with grated cheese or feta cheese. Place in the refrigerator for 2-3 hours to harden, cut with a sharp knife moistened with warm water. When distributing portions, add a little filling or some salad to each portion.
Variation: prepare the filling from canned fish, mashed to a puree and mixed with tomato puree, lemon juice and finely chopped onion (optional). Pour thick mayonnaise over the cake.
Garnish with anchovies, placing them radially (1 fillet for each piece), olives, hard-boiled eggs and fish roe. Serve with lemon wedges or fresh tomatoes.

Figured sandwich cake with cheese, ham, pate
(from Polish cuisine)

Ingredients :
200 g crumb (round wheat bread), 50 g butter, 1 tbsp. a spoonful of horseradish with sour cream, 1 egg, 50 g ham, 3 tbsp. spoons of grated Swiss cheese, 100 g poultry pate, 3 tbsp. tablespoons of mayonnaise and mustard mixture (adjust the mixture to taste), 2 small firm tomatoes, 1 medium cucumber, 1 tbsp. a spoonful of finely chopped green onions or parsley.

Preparation

Using a sharp knife, cut out a circle of crumb 1.5-2 cm thick from the round bread. Spread it with butter and trim the edges.
Using the tip of a knife, draw 5 circles, starting from the center to the edge.
Sprinkle the smallest central circle with finely chopped green onions or parsley. Spread the next circle with horseradish, sour cream and finely chopped egg. In the third circle, place a mass of small pieces of ham. Place the grated cheese mixture into the fourth circle. Fill the last circle evenly with pate.
Along the edges of the circles lined with various mixtures, make a rim of thick mayonnaise.
Decorate the edges of the cake with circles of small firm tomatoes and cucumbers and place the cake in a cool place.
Before serving, cut into portions.

Pizza sandwich cake

Ingredients :
200 g flour, 2-3 tbsp. spoons of vegetable oil, 1/2 cup of fresh milk, 15 g of yeast, 1 teaspoon of salt, 200 g of crumbled feta cheese or salted cottage cheese, 1/2 kg of ripe tomatoes (or 3 tablespoons of tomato puree mixed with a small amount of chopped white bread or crushed crackers), 10-12 anchovy fillets, 1 onion, pitted olives, black and red pepper.

Preparation

Knead a thin dough from flour, salt, vegetable oil, milk and yeast and leave until ready for approximately 1 hour. Separate 1/4 of the risen dough, and spread the rest evenly on a baking sheet greased with vegetable oil.
Make a wick from the separated dough, which is used to protect the spread dough. Grease the entire dough with vegetable oil and sprinkle with crumbled cheese. Place tomato slices on top, on which place chopped onion, and fish fillet on top. Season all this with salt and black and red pepper.
Place the cake in the oven to bake for approximately 25 minutes. Sprinkle the finished cake with chopped olives.
Served with green salad.
Varieties:
a) cover the dough with a mixture of 100 g of crumbled feta cheese and 200 g of finely chopped sausage and cover with tomato slices. After baking, sprinkle the cake with cheese;
b) cover the dough with 200 g of finely chopped pickled mushrooms (well strained) and 200 g of finely chopped smoked brisket. Pour the mixture with sauce made from 3 eggs beaten with 1/4 cup broth, 1 tbsp. a spoonful of lemon juice, red pepper and 2 tbsp. tablespoons finely chopped parsley. Bake the cake in a moderate oven for 30 minutes;
c) spread evenly on top of the dough a mixture of two onions, 100 g of peeled small salted fish, 100 g of finely chopped tomatoes, 2 grated carrots, 10 olives, salt and red pepper. Pour the mixture over 3 beaten eggs. Bake the cake in a hot oven for 25 minutes (until browned). Immediately after removing from the oven, sprinkle with pitted olives, cut into strips, and grated cheese.

Sandwich cake pie

Ingredients :
1 kg bread dough (white or sieve), 100 g butter, 12 pieces of anchovy fillets (or other type of fish, well decorated), 4 hard-boiled eggs, 1 tbsp. spoon of tomato puree, 1 teaspoon of anchovy marinade, 2 cups of strained fish broth (or salted water), 1.5 tbsp. spoons of gelatin, 2-3 boiled carrots, 1 pickled cucumber, several pickled mushrooms, lemon slices (without peel and seeds), salt, black pepper, lemon juice.

Preparation

Bake the dough in a cake pan (or in a pan with a wider bottom). Leave to dry for at least a day. Cut off the top and bottom of the crust and cut into 2 layers. From the top layer, cut a circle with a shape of 3-4 cm of smaller dimensions.
Beat the butter until foamy, add the yolks of 2 hard-boiled eggs, tomato puree, anchovy marinade and beat the mixture vigorously until smooth. Bring the broth to a boil, season to taste with salt, lemon juice, a pinch of grated zest and add gelatin pre-soaked in 1/2 cup of cold water. Stir well until completely dissolved.
Place the bottom layer of bread on a plate and spread with whipped butter. Place the second layer of bread cut out like a wreath on top. Place slices of eggs, mushrooms, olives, slices of carrots, cucumbers, fish fillets, etc. in the free middle and pour in cooled but not yet hardened gelled broth. Place the cake in the refrigerator.
After 3-4 hours, when the jelly has hardened, serve the cake and divide into portions.
Varieties:
a) the bottom layer of bread can be spread with pate, put the second layer as a wreath and place pieces of sausage, egg slices, mushrooms, sliced ​​cucumbers in the free middle. In this case, meat broth is used for gelling;
b) pate of cheese, eggs, tomato slices and olives. Vegetable broth is used for gelling.

Single-layer sandwich cake with different products!
(Polish cuisine)

Ingredients :
250 g wheat bread, 100 g ham butter, 50 g butter, 100 g cheese butter, 100 g pate, 3 tbsp. spoons of mayonnaise, 1 tbsp. spoon smelt tanya with horseradish, 1 egg, 1 tomato, 1 cucumber, 1 tbsp. a spoonful of finely chopped green onions or parsley.

Preparation

Peel the round bread from the crust, cut it into a round cake, spread it with butter, and use the tip of a knife to draw 5 circles, starting from the center.
Sprinkle the circle in the center with green onions or parsley. Spread the next circle with a mixture of sour cream, grated horseradish and finely chopped egg. Cover the next circle with ham butter, the fourth with cheese butter. Spread the last, fifth circle with pate.
Separate the circles with rims of thick mayonnaise.
Decorate the edges with circles of small fresh tomatoes and cucumbers. Cool and cut into portions.

Sandwich cake with your choice of filling

Ingredients :
1 kg of round white bread, aged for at least 24 hours, filling of your choice, 1/2 cup low-fat broth (or salted water), 3 tbsp. spoons of crushed crackers, 120 g butter;
for garnishing - 5-6 tbsp. spoons of mayonnaise, 3 hard-boiled eggs, 6-7 pickled mushrooms, 12 pieces of anchovy fillets, 20 olives, slices of boiled carrots, pickles, etc.

Preparation

Cut off the bottom and top crust of the white bread, giving it a cake shape. Cut into three layers, sprinkle with broth (salted water), spread with the chosen filling and place one on top of the other. Place the cake on a tray or dish, spread the outside with whipped butter and sprinkle with breadcrumbs, and place the side dish on top.
Prepare the side dish in such a way that in a wreath made of mayonnaise, sprinkled with chopped egg, place radially as many anchovy fillets as the number of pieces the cake will be cut into, and between them put circles of pickled cucumbers, boiled carrots, pieces of mushrooms, pitted olives. Use a syringe to make a mayonnaise rosette in the center of the cake.
Before serving, cut the cake with a sharp knife dipped in hot water and place 1 tbsp on the side of each serving plate. a spoonful of filling or salad (if the filling is made of fish - salad seasoned with mayonnaise, or fish mayonnaise, if the filling is made of chicken - mayonnaise with mustard and white meat, etc.).
Varieties:
a) if liver pate is used for the filling, the top of the cake should be garnished with finely chopped chicken meat mixed with mayonnaise or salad dressed with mayonnaise and lemon slices without peel and seeds;
b) if the filling is from feta cheese (whipped until creamy), the cake is garnished with grated cheese and thin slices of smoked or baked cheese, laid radially in a tiled manner;
c) if the filling is whipped caviar, the cake is garnished with black or red caviar, slices of hard-boiled eggs and anchovy fillets, herring, placed on a layer of whipped butter.

Sandwich cake with herring butter

Ingredients :
500 g rye bread, 1 fresh cucumber or 100 g corn flakes.
For the filling: 150 g butter, 1/2 herring, 1 teaspoon mustard.

Preparation

Peel the round bread from the crust and cut into flat cakes 1-2 cm thick. Spread each with herring butter and place one on top of the other.
The top flatbread can be decorated with fresh cucumbers or spread with butter and sprinkled with corn flakes.

Sandwich cake with pate and prunes

Ingredients :
250 g rye bread, 250 g wheat bread, 100 g green or tomato oil, 250 g pate, prunes, pickled fruits, parsley.

Preparation

Peel black and white bread from the crust, cut each into two slices of the same shape and size, cover with green or tomato oil, place layers of pate on top and place all the slices together with the buttered sides.
Spread the sides and top of the cake with pate, tomato or green butter, garnish with prunes, pickled fruits and herbs.
If you use molded white and black bread, then such a cake can be designed in the form of a chessboard. To do this, cut the finished cake into identical square sandwiches and turn them in a checkerboard pattern with different halves.
Grease only the sides of the cake with pate and decorate dark sandwiches with dark products, and white sandwiches with light ones.

Sandwich cake with smoked fish and mushrooms

Ingredients :
250 g wheat bread, 250 g rye bread, 200 g smoked fish (fillet), 200 g butter, 5-8 dried mushrooms, 2 boiled eggs, 1 fresh cucumber, dill, parsley.

Preparation

Peel the crust from rye and wheat bread and cut each into two slices.
Cut smoked fish without skin and bones into small pieces (leave some for decoration), add finely chopped boiled, fried and cooled mushrooms, butter. Mix the mixture and spread it on the prepared slices of bread. Place them on top of each other and put them under light pressure in the refrigerator for 2-3 hours.
After cooling, grease the sides of the cake with butter and sprinkle with chopped egg. Top with pieces of fish, small mushrooms, butter roses, boiled egg daisies, slices of fresh cucumber, dill and parsley.
If, after cooling, the cake is cut into identical square sandwiches, then it can be designed in the form of a chessboard, turning the sandwiches in a checkerboard pattern with different sides, alternating black and white bread.
Decorate the dark parts of the cake with dark products and the white parts with light products.

Sandwich cake with hard cheese and ham

Ingredients :
500 g wheat bread, 200 g hard cheese, 150 g butter, 100 g ham, greens, radishes, tomatoes.

Preparation

Peel the bread from the crust and cut into several thin slices. Spread each of them with a mixture of hard cheese, butter and finely chopped boiled ham.
Place the prepared slices on top of each other in the form of a cake, grease the sides with butter and sprinkle with cheese rubbed through a sieve.
After cooling, decorate with herbs, slices of ham, radish, and tomato. I

Sandwich cake “Mixture”

Ingredients :
500 g wheat or rye bread, 50 g butter, 1 processed spicy cheese, 1 fresh tomato, 50 g ham.
For the egg filling: 1 chopped boiled egg, 8 chopped olives, 1 teaspoon mustard, 1 tbsp. spoon of mayonnaise, salt to taste.
For the carrot and cabbage filling: 1 grated carrot, 100 g shredded cabbage, 1 tbsp. spoon of mayonnaise.

Preparation

Peel the round bread from the crust and cut into 5 flat cakes 1-2 cm thick. Prepare the fillings by mixing the products indicated for each of them.
Spread the bottom flatbread with a thin layer of butter and sprinkle with half a portion of grated cheese. Place a second flatbread on it, spread with butter and place half of the ham, cut into slices, on the third - the egg filling, on the fourth - the carrot and cabbage filling. Spread the fifth (top) flatbread with butter and place the remaining ham on it, sprinkle with the other half of the cheese and garnish with chopped tomatoes.
Spread the sides of the cake with butter and sprinkle with cheese.

Sandwich cake with cheese or ham butter

Ingredients :
500 g rye bread, 250 g ham butter, 4-6 slices of ham, 150 g cheese butter, tomatoes or red bell peppers, dill or parsley leaves, pickled berries, radishes.

Preparation

Peel the bread from the crust, cut it into 4 slices, spread them with ham butter and stack them on top of each other. Spread cheese butter on the sides and top, and the remaining ham butter on the edges.
Top with slices of ham rolled into tubes, tomato or pepper slices, dill or parsley leaves, pickled berries, and beautifully cut radishes.
The cake can be made from small two-layer sandwiches placed on a platter and decorated accordingly.

Sandwich cake with cheese, ham and olives

Ingredients :
500 g wheat or rye bread, 300 g cheese butter, 150 g ham, 2 eggs, 1 fresh cucumber, parsley, pitted olives.

Preparation

Peel the bread from the crust and cut into 4 slices. Mix cheese butter with finely chopped ham, finely chopped hard-boiled egg, finely chopped olives.
Spread the slices with this mixture, stack them on top of each other, grease the top and sides with cheese butter, sprinkle with finely chopped cucumber, chopped egg and garnish with slices of ham and parsley.
The cake can be made from individual puff sandwiches placed on a platter and decorated accordingly.

Sandwich cake with cheese butter

Ingredients :
500 g of wheat bread, 400 g of cheese, radishes or tomatoes.

Preparation

Peel the bread from the crust and cut into 4 slices. Spread with cheese butter and fold.
Also cover the resulting cake with 6 cups of cheese butter, and on top, in the form of a mesh, squeeze this butter out of a pastry bag or a cornet bag made of parchment paper.
Place a radish or tomato decoration in the mesh squares.

Sandwich cake with soft base (herring)

Ingredients :
400 g rye bread, 1 herring, 1 glass of sour cream, 4 eggs, 1 onion, 100 g green or tomato oil, radishes, fresh cucumbers, tomatoes or sweet red peppers, sprat, greens.

Preparation

Grate stale bread. Combine it with herring and onions minced through a meat grinder. Add finely chopped boiled egg and sour cream. Stir and shape the resulting mixture into a cake (when shaping, sprinkle the board and mixture with grated bread).
Transfer the cake to a plate and place in the refrigerator for 2-3 hours.
After cooling, grease the sides and top of the cake with green or tomato oil.
Garnish with slices of radish, fresh cucumber, egg, sweet pepper or fresh tomato, peeled sprats and herbs.

Sandwich cake with ham and egg

Ingredients :
1 large slice of black bread (100 g), 30 g mustard, tomato or green oil, 50 g ham, 1-2 eggs, 1 pickled cucumber, 1 tbsp. spoon of grated horseradish with sour cream.

Preparation

Spread a slice of bread with a thick layer of butter. Chop the egg white and yolk separately. Place finely chopped products on the bread in stripes - yellow, white, red, green (white, yolk, ham, cucumber, horseradish - next to the ham). You can do it in a different order, as you like.
Cut the finished large sandwich into diamonds or triangles.

Sandwich cake with cottage cheese

Ingredients :
250 g rye bread, 250 g wheat bread.
For the filling: 1 cup cottage cheese, 2 raw yolks, 2 tbsp. spoons of sugar.

Preparation

Peel the wheat and rye bread from the crust and cut into flat cakes, place them one on top of the other, having previously spread each with a mixture of well-beaten cottage cheese, yolks, and sugar.
Place in the cold under light pressure.
Decorate with filling.

Sandwich cake with cheese and sausage

Ingredients :
1 large slice of bread (100 g), 30 g cheese, rose or green butter, 50 g doctor's sausage, 50 g cheese, 1 tomato or parsley.

Preparation

Spread the bread with butter and place long strips of sausage and cheese on top alternately to create pink and white striped sandwiches. The cheese can be put in pieces or grated.
Each sandwich can be decorated with tomato and herbs.

Sandwich cake with herring and egg

Ingredients :
1 large slice of black bread (100 g), 30 g mustard, tomato or horseradish oil, 1/2 herring, 1-2 eggs, 1 tomato or small cucumber, 1 tbsp. spoon of thick sour cream, 1 tbsp. spoon of chopped green onions. Spread large thin slices of bread with butter, pate, ground with dry wine, and connect the coated sides.
Apply pate on top of the cake, garnish with dried apricots soaked in warm water, pickled fruits and lemon slices.

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Until recently, sandwich (or snack) cakes were especially popular in Poland, Hungary, and Sweden. Making sandwich cakes is not very difficult, but it requires good taste and creativity. The shape of sandwich cakes can be round, rectangular, oblong, oval, etc. So, for round sandwich cakes, they use ordinary hearth or tin bread, giving it the appropriate shape. A round sandwich cake can also be made from oblong, cake-like sandwiches, beautifully decorated and placed on a platter to imitate a cake. Square and oblong sandwich cakes can be made from small triangular or quadrangular sandwiches. The same products are suitable for filling and decorating sandwich cakes as for regular sandwiches. You just need to remember that the products must be combined to taste.

There are 76 recipes in the section "Sandwich cakes (snacks)"

Sandwich cake with red fish

A spectacular snack cake will surprise your guests, and its taste will not leave even the most spoiled expert indifferent. The recipe describes in detail how to prepare an unusual snack from the most ordinary products. Suitable for layering a sandwich cake...

Lavash roll herring under a fur coat

This appetizer roll recipe is another nod to the traditional holiday salad, herring under a fur coat. We thought it would be nice to make delicious sandwiches or something like that with the taste of fish salad, and as a result we started a “se...

Sandwich cake is a delicious and beautiful snack for the holiday table. Let's coincide this recipe with the upcoming New Year of the Horse according to the Eastern calendar and decorate the sausage cake in the shape of a horseshoe for good luck.

Ingredients:

for filling - 10 slices toast bread, 200 g ham, cucumber, tomato, clove of garlic, 150 g cheese, mayonnaise

cold cuts, eggs, olives and vegetables for decoration.

Snack cake recipe

Cut off the edges of the bread for toasting. Place a third of the bread on a horseshoe-shaped dish. Lubricate with mayonnaise and place pieces of thinly sliced ​​ham on top. Then thinly sliced ​​fresh cucumber on top (the first layer is ready).

Place bread on top of the layer again, grease with mayonnaise again, add ham and thinly sliced ​​fresh tomato, squeeze a little garlic directly onto the tomatoes. The last layer is again bread, smeared with mayonnaise.

We grate the cheese and sprinkle it evenly over our horseshoe, especially the sides, since they remain open. Alternatively, you can cover it not with grated cheese, but with portioned slices of thin cheese slices (photo below). Now cover the cake with foil and put it in the refrigerator for a couple of hours or overnight to soak it.

And now, finally, you can start decorating. Cut the boiled egg into thin slices and place along the entire length of the horseshoe in the center. Cut the tomato in half, cut the edges of both halves to make a flower. We decorate the center with a drop of mayonnaise and corn kernels, and place the flowers on the horseshoe.

It's time for the sausage cutting. It is easier to make shaped jewelry from ready-made store-bought cuts; they are thinner and more flexible. We put together all kinds of buds and envelopes and arrange them around the perimeter of the horseshoe. In the middle of the sausage buds are olives. We complement the decoration with fresh herbs.

And here are some more options for decorating a snack sausage cake (the base is the same), the first option is just covered with thin slices of cheese instead of grated cheese, small flowers for decoration made from the same cheese:

The next appetizer is with sausage roses. Master class at the link: . The cake is decorated with cucumber and sweet pepper.

Portioned ham is very elastic, it is easy to bend it into a variety of fancy shapes:

And in this snack cake, fresh cucumber is replaced with pickled one; these same cucumbers also participate in decorating the snack cake:

These are the horseshoes you get for happiness, happiness and good luck to you in the coming New Year 2014!