Savory Sandwich Loaf Cake
Surprise! This “cake” is filled with fresh herb goat cheese, turkey, arugula and smoked salmon— delicious with our Pineapple Lemonade Mojito!
2 cream pkgs. cheese, (8 oz. each) at room temperature 4 oz. goat cheese, at room temperature 1/2 cup mayonnaise 1/4 tsp. salt 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh tarragon 1/4 cup finely chopped fresh chives 9 slices thinly sliced white bread, crust trimmed, from 16-oz. loaf 12 oz. deli-sliced turkey 2 cups baby arugula, about 2 oz. 7 slices pumpernickel bread, crust trimmed, from 16-oz. loaf 8 oz. sliced smoked salmon Chives, smoked salmon roses (directions below) and cucumber slices, optional
● Line 9"x5" loaf pan with enough plastic wrap to overhang sides by 4". On medium speed, beat cream cheese and goat cheese until smooth. Add mayonnaise and salt; beat until smooth. Transfer 1 1/4 cups cheese mixture to separate bowl; stir in parsley, tarragon and chives. Cover remaining cheese mixture; refrigerate.
● Trim 4 slices white bread to fit into bottom of loaf pan; fit into pan. Spread 1/3 of herbed cheese mixture over bread; top with 1/2 of turkey and 1/2 of arugula.
● Trim 3- 4 slices pumpernickel bread,
as shown, to fit pan. Place as many slices in pan as needed to cover turkey. Spread with 1/2 of remaining herbed cheese; top with salmon. Trim remaining white bread slices to fit in pan; place on salmon layer. Spread with remaining herbed cheese, then top with remaining turkey and baby arugula. Trim remaining pumpernickel bread to fit in pan; place on top, pressing down gently. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
● Remove remaining cheese mixture from refrigerator 30 minutes before using. Invert loaf onto serving plate; remove plastic wrap. Spread top and sides with cheese mixture. If desired, decorate with chives, salmon roses, cucumber slices and parsely. Makes 12 servings.