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Sandwich cake: the recipe for a simple but impressive appetizer

Total time: 15 Min
Difficulty: Low
Serves: 6 people
By Cookist
Long sandwich bread
5 slices
as much as is needed
Cherry tomatoes
Already boiled shrimps
as much as is needed
Aromatic herbs
as much as is needed
Smoked salmon
120 grams
50 grams
Drained tuna in oil
100 grams
100 grams
Desalted capers
1 tablespoon
Anchovy in oil
Already boiled shrimps
100 grams
100 grams
Tomato paste
10 grams
Brandy liquor
½  teaspoon

The sandwich cake is a simple and very greedy appetizer to prepare that will leave everyone speechless. Just fill the slices of bread with the ingredients you love most, arrange them in layers and decorate as you like; in an instant you will have a tasty and impressive savory pie. In this recipe, we have chosen three different fish fillings (with salmon, tuna and shrimps), for a combination suitable for the summer and perfect to be served on the occasion of a summer buffet.

How to prepare the sandwich cake

Prepare the shrimps filling; mix the mayonnaise with the tomato paste and brandy 1.

Add the already boiled shrimps to the pink sauce 2 and mix well.

Prepare the tuna filling; lightly mash the capers and anchovies with a fork and add them to the mayonnaise; add the tuna, well drained and cut into small pieces, and mix perfectly 3.

Make the cake; spread the first layer of bread with half the butter 4.

Spread over about 60 grams of smoked salmon 5.

Cover with the second slice of bread and spread the tuna filling on top 6.

Cover with another slice of bread and spread over the shrimps filling 7.

Arrange another slice of bread on top, spread with the remaining butter, and finish with the other 60 grams of salmon. Cover with the last slice of bread, decorate as desired with sprigs of mayonnaise, cherry tomatoes, shrimps, capers and herbs and serve in slices 8.


The sandwich cake can be preserved in the refrigerator for a maximum of 2 days, well covered with a sheet of cling film. Always decorate it just before bringing it to the table.

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