Warm Breaded Savory Sandwich Roll Cake with Vegetable Filling topped with chili

Swedish smörgåstårta (literally "sandwich cake") is a savory, layered dish that resembles a cake in appearance but is made with sandwich ingredients. It’s a popular celebratory food in Sweden (and parts of Finland and Estonia) for birthdays, graduations, and other gatherings. This is a creative and unusual version shaped like a roll cake that is breaded and fried and then baked in the oven. This version of the cake is served warm with a chili cheese topping. Try it!

---

You will need

9 slices of white sandwich bread, crusts removed * See tip 1 below.

Filling

3 tbsp (45 ml) butter

3–4 large carrots, peeled and coarsely grated

1 large yellow onion, peeled and sliced

2 garlic cloves, coarsely grated or minced

1/2 small leek, cleaned and thinly sliced

Red chili, finely chopped – amount to taste and depending on the heat of the chili

1 cube vegetable bouillon

4/5 cup (200 ml) water

½ red bell pepper, finely diced

½ green bell pepper, finely diced

½ yellow bell pepper, finely diced

4/5 cup (200 ml) crème fraiche

2 tsp (10 ml) flaky salt

Freshly ground black pepper, to taste

1 tsp (5 ml) Old Bay seasoning

1 ½ tsp (7 ½ ml) honey

2 ½ cups (600 ml) shredded flavorful cheese

Breading

4 eggs, beaten

1 ¼- 1 ⅔ cups Panko breadcrumbs – enough to coat thoroughly

Canola or peanut oil, for frying (about 1/2 inch deep in pan) ** See tip 2 below.

Chili Cheese Topping

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Garnish

Chili cheese

Cucumber, using a cutter to form any desired shape

Chives, chopped

Red, yellow, and green chili, finely sliced

How to make it

Day 1 – Start by preparing the filling

1. In a large pot, heat butter and sauté the carrots, onion, garlic, leek, and chili until soft.

3 tbsp (45 ml) butter

3–4 large carrots, peeled and coarsely grated

1 large yellow onion, peeled and sliced

2 garlic cloves, coarsely grated or minced

1/2 small leek, cleaned and thinly sliced

Red chili, finely chopped – amount to taste and depending on the heat of the chili

2. Add water and the bouillon cube. Simmer for 15 minutes.

1 cube vegetable bouillon

4/5 cup (200 ml) water

3. Stir in diced bell peppers and crème fraiche. Cook another 5 minutes.

½ red bell pepper, finely diced

½ green bell pepper, finely diced

½ yellow bell pepper, finely diced

4/5 cup (200 ml) crème fraiche

4. Season with salt, pepper, Old Bay seasoning, and honey. Adjust with more spices if needed.

2 tsp (10 ml) flaky salt

Freshly ground black pepper, to taste

1 tsp (5 ml) Old Bay seasoning

1 ½ tsp (7 ½ ml) honey

Assemble the roll cake

5. Arrange the bread slices on a sheet of parchment paper into a square, overlapping each other slightly. Cover with plastic wrap and use a rolling pin to flatten and compress them. They should stick together.

9 slices of white sandwich bread, crusts removed

6. Spread the vegetable filling evenly over the flattened bread. Sprinkle shredded cheese on top. Roll up tightly using the parchment paper to guide it.

2 ½ cups (600 ml) shredded flavorful cheese

7. Wrap the roll in plastic wrap and refrigerate overnight so that the flavors merge and the filling will make the bread juicier.

Make the chili cheese topping

8. Combine all topping ingredients in a bowl. For a smooth consistency, blend with a food processor (this will make the filling easier to pipe). For a chunky texture, cover and refrigerate as is. Let sit overnight for the flavors to merge.

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Day 2

Breading

9. Place beaten eggs in one dish and panko in another. The dishes should be large enough for the roll. You may also cut the roll in half to fit better in the frying pan.

4 eggs, beaten

1 ¼- 1 ⅔ cups Panko breadcrumbs – enough to coat thoroughly

10. Dip the roll in egg to coat all sides (including ends), then roll in panko. Repeat egg and panko once more for a double coating.

11. Preheat oven to 440°F (225°C).

12. In a large skillet, heat about 1/2 inch of canola or peanut oil over medium heat. Fry the roll on all sides (including ends) until golden.

Canola or peanut oil, for frying (about 1/2 inch deep in pan)

13. Transfer to an oven-safe dish and bake in the middle of the oven for 25–30 minutes.

14. Let the roll cake cool slightly for a few minutes. Transfer to a serving platter. Pipe or spread the chili cheese topping over the top and decorate with cutter shaped cucumbers. Sprinkle with thin slices of chili peppers, and chopped chives.

Chili cheese

Cucumber, using a cutter to form any desired shape

Chives, chopped

Red, yellow, and green chili, finely sliced

Serve with a fresh green salad with blue cheese.

---

Tips and tricks

Tip 1: Save your bread crust and make homemade breadcrumbs:

1. Preheat oven to 350°F (175°C).

2. Cut crusts into cubes, blend into crumbs in a mixer and spread on a baking sheet. Toast for 10–12 minutes, stirring halfway.

3. Let the breadcrumbs cool and store in a paper bag or loosely covered glass container in a cool, dry place.

Tip 2: Avoid frying odors:

Using peanut oil for frying minimizes smell.