If a sandwich and a cheesecake had a secret rendezvous in the fridge, this would be their delicious lovechild. Say hello to the Tuna and Tomato Sandwich Cake, a playful spin on the no-bake cake idea that swaps sugar for salt, and frosting for creamy tuna spread. It’s layered and so easy to make it might just become your new favorite no-cook snack.
Regardless of the event, you can serve them on a brunch platter, if you want to jazz up your picnic basket, or simply in need of a fridge-friendly appetizer that looks posh but plays cool.
What Is a Tuna and Tomato Sandwich Cake?
The Tuna and Tomato Sandwich Cake is similar to a classic Scandinavian smörgåstårta dish. It’s a multi-layered sandwich “cake” that is refrigerated and sliced like a dessert but served as a starter or snack. Originally popularized in Northern Europe, this trend has been given an Italian twist here with tramezzino bread, which is a soft, crustless bread traditionally used for finger sandwiches.
It also has a Mediterranean-inspired filling of tuna, tomatoes, mayo, and cream cheese. This dish is also highly customizable, just swap the tuna for smoked salmon, or add sun-dried tomatoes, capers, or olives..
Pro Tips for the Best Tuna and Tomato Sandwich Cake
- Drain the tuna well. Excess liquid can make your filling watery and ruin the structure of the cake.
- Use room temperature cream cheese for easier mixing and a smoother spread.
- Chill for at least two hours. The resting time helps the layers bond and makes slicing neater.
- Decorate just before serving. Arugula and cherry tomatoes look freshest when added right before the big reveal.
- Trim your bread neatly. Uniform layers will lead to a cleaner look and a better bite.
Frequently Asked Questions
What is tramezzino bread?
Tramezzino bread is an Italian sandwich bread that is soft, crustless, and ideal for making cold finger sandwiches. If you can’t find it, you can substitute with any white sandwich bread, just trim off the crusts for that sleek finish.
Can I use canned cherry tomatoes?
For this recipe, fresh cherry tomatoes are best. Canned ones tend to be too watery and lack the firm texture needed to hold up in the filling.
What can I use instead of mayonnaise?
You can use Greek yogurt or even sour cream for a tangier alternative. Or go half-and-half with mayo if you want the richness without the full punch.
How to Store Tuna and Tomato Sandwich Cake
Wrap the assembled cake tightly in plastic wrap and store it in the fridge. It will keep fresh for up to 2 days, but it’s best enjoyed within 24 hours while the bread is still firm and the veggies are crisp. Also, freezing isn’t recommended for this recipe because it will become soggy.
Ingredients
How to Make Tuna and Tomato Sandwich Cake
In a large bowl, combine softened cream cheese with mayonnaise, tuna, a pinch of salt, the diced cherry tomatoes, and shredded lettuce. Stir everything together into a chunky, creamy spread.
In a large bowl, combine softened cream cheese with mayonnaise, tuna, a pinch of salt, the diced cherry tomatoes, and shredded lettuce. Stir everything together into a chunky, creamy spread.
Lay out three slices of tramezzino bread. Spread a generous amount of the tuna mixture on the first slice. Place the second slice on top, repeat the layering, and top with the third slice. Wrap the cake tightly in plastic wrap and place it in the fridge for a couple of hours.
Lay out three slices of tramezzino bread. Spread a generous amount of the tuna mixture on the first slice. Place the second slice on top, repeat the layering, and top with the third slice. Wrap the cake tightly in plastic wrap and place it in the fridge for a couple of hours.
Unwrap your chilled sandwich cake and transfer it to a serving plate. Garnish the top with fresh arugula, halved cherry tomatoes, and a light drizzle of olive oil.
Unwrap your chilled sandwich cake and transfer it to a serving plate. Garnish the top with fresh arugula, halved cherry tomatoes, and a light drizzle of olive oil.
;Resize,width=767;)
