“Smorgastarta”

(Swedish Savoury Sandwich Gateau)

for

National Sandwich Day

November seems a funny time of the year to be celebrating National Sandwich Day, but as an avid sandwich lover I am keen to participate in this day of crusty bread and enticing fillings! We, in the UK, have already marked British Sandwich Week in May, which was a wonderful excuse to enjoy one of our most famous food exports to the rest of the world…….the sandwich being created according to most records by the 4th Earl of Sandwich, (Sandwich is a place in Kent) when during a game of cards he requested a snack to be brought in, namely roast beef placed between two slices of bread, (probably as not to mark the cards or disrupt the game) and thus the sandwich was born, the very same sandwich that we still know, love and recognise today. Sandwiches are now the mainstay of most school and office lunch boxes, as well as making a regular appearance on the buffet table and at parties, picnics and for light lunches.

According to the site, Holiday Insights, the date for National Sandwich Day is always November the 3rd, and it was started to celebrate the humble sarnie and it’s creator, the Earl of Sandwich…….it’s also National Housewives day too……it’s maybe no coincidence that these two days share the same date as a sandwich is a quick and easy snack or meal to whip up when you are in a hurry! Today’s recipe is quite special, in order to celebrate National Sandwich Day, I have created a new recipe for a “Smorgastarta” (Swedish Savoury Sandwich Gateau) using that very British of ingredients, Branston Pickle.  Branston Pickle is in the same hall of fame when it comes to “generic names” such as ” to Hoover” (meaning to vacuum, but named after the brand of vacuum cleaner) as a “cheese and pickle” sandwich usually means cheese and Branston pickle. Named after the small village near Burton, Staffordshire, Crosse & Blackwell first produced Branston pickle in 1922. This classic British product is still made using the same secret recipe and traditional methods today and it’s one of the UK’s best-loved sweet pickle, selling more than 17 million jars a year.

But back to my recipe for “Smorgastarta” – this rather elaborate sandwich is always made in the style and shape of a “cake” or “gateau”. I’m a big fan of these layered and “stuffed” sandwiches, and have created several recipes in the past, for Lavender and Lovage as well as for commissioned work. You can see my recipe for the classic French Pan Bagnat here: Pan Bagnat ~ A French Picnic Sandwich for a Summer’s Day Picnic at the Bottom of the Garden!

And my recipe for Shooter’s Sandwich here: Shooter’s Sandwich………..

as well as my other recipe for Swedish Sandwich Cake here: Swedish Sandwich Cake………

……coming back to today’s recipe, which is shared below, the idea is still the same, use a large un-sliced loaf of bread with cream cheese and assorted fillings, to create a spectacular “party style sandwich cake”. I used a round cob style loaf of bread for my “Smorgastarta”, but, you can also use a rectangular loaf, or better still, a home-made loaf of bread cooked in a cake tin. I have suggested cheese, ham, egg and pickle for the fillings, but you can use whatever fillings suit your diet or family’s needs…….just don’t forget the pickle! DO let me know if you attempt the make this fabulous sandwich – apart from National Sandwich Day, this would make a great centre piece for the Christmas tea time table, or any other festive celebration. That’s all for today, I’ll be back later with some NEW Thrifty and Organic recipes for November, as well as the round-up posts for tea time treats and cooking with herbs. Karen

*Sponsored Post* I was paid a fee by Branston Pickle to develop this recipe and for the food styling and images. 

“Smorgastarta” (Swedish Savoury Sandwich Gateau)

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Serves	10 to 12 slices
Prep time	30 minutes
Allergy	Egg, Wheat
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	Swedish
By author	Karen Burns-Booth

My version of the famous Swedish Savoury Sandwich Cake, Smorgastarta, made with Branston Pickle for National Sandwich Day! Decorate this sandwich cake as you wish, but I find that the "tomato roses" add an air of elegance to the sliced egg, cucumber and chopped chives.

Ingredients

• 1 oval un-sliced loaf of bread
• 4 hard boiled eggs, thinly sliced (keep 2 back for decoration)
• 100g smoked thinly sliced ham
• 100g grated mature Cheddar cheese
• 1 x jar original Branston Pickle
• 3 x 225g herb and garlic cream cheese
• 1/2 cucumber, thinly sliced
• 4 tomatoes, the skin peeled off (keep the flesh for other recipes or cooking)
• chopped chives

Note

My version of the famous Swedish Savoury Sandwich Cake, Smorgastarta, made with Branston Pickle for National Sandwich Day! Decorate this sandwich cake as you wish, but I find that the "tomato roses" add an air of elegance to the sliced egg, cucumber and chopped chives.

Directions

Step 1	Slice the loaf horizontally, and spread all the cut sides with 1 to 1 1/2 packs of the cream cheese.
Step 2	Start to add your ingredients, as shown in the photos - sliced eggs first, then some ham and Branston pickle with cheese and Branston pickle for the last layer.
Step 3	Replace each slice of bread as you add the filling layers and when you have filled the cake, press down gently to seal all the layers together.
Step 4	Using a butter knife, swirl the remaining cream cheese over the top and the sides of the cake, as shown in the photos, and then decorate it as shown, scattering the herbs and a little extra grated cheese over the top and sides.
Step 5	To make the tomato roses; peel the tomatoes thinly and cut each long piece of skin in half - then curl the skin into a little rose shape, as shown in the photos. To make the cucumber flowers, just cut the cucumber thinly and make a cut half way through the slice, then curl it around into a cone shape.
Step 6	Store in the fridge until you need to serve it, and cut each slice into a wedge with a sharp bread knife, as you would a normal sweet cake – serve with plenty of napkins and a side salad.
Step 7	To transport to the picnic; place it in a large cake tin and take a bread board and a sharp bread knife with you.