Best Luncheon Sandwich Torte Recipes

LUNCHEON SANDWICH TORTE

Steps:

• Chicken Salad: Beat cream cheese, mayonnaise, green onion, lemon juice and poppy seeds until blended. Add chicken and walnuts and season to taste. Chill until ready to assemble.
• Pesto Cheese: For pesto cheese, pulse basil, parsley, garlic and olive oil until a paste. Add cream cheese and pulse to combine, adding sour cream as necessary to make smooth. Season to taste and hold at room temperature until ready to assemble.
• Egg Salad: Grate eggs coarsely on a box grater. Toss with mayonnaise, olives and onion and season to taste. Chill until ready to assemble.
• Torte Base Layers: To assemble torte, line a 9-inch springform pan with plastic wrap so that it hangs over the sides. Remove crusts from sandwich bread. Cut each crustless slice of bread in half (so they are about the size of ladyfingers). Line the bottom of pan with bread slices, alternating whole wheat and white bread. Line alternating bread fingers up side of pan.
• Spread chicken salad over bread-lined bottom of pan. Layer bread slices over chicken salad (alternating whole wheat and white again) and spread egg salad over. Repeat with bread slices and pesto cheese, and top with a final layer of bread slices. Pull hanging plastic wrap over top to cover and chill for at least 3 hours.
• To garnish, top torte with remaining pesto (pipe as you would a cake). To serve, slice as you would a cake and serve with a side salad. Serves 8.
• Chef Anna Olson.

ITALIAN TORTA SANDWICHES

Steps:

• 1. Preheat oven to 375 degrees. Spray or grease the bottom and sides of an 8- or 9-inch springform pan. Roll 2/3 of dough into a circle and press onto bottom and up sides of pan. (I can give you a great pie dough recipe if you like, or use a convenience package.)
• 2. Fill half the meat in the crust.
• 3. Then half of the cream cheese and pesto.
• 4. Then half of the olives and red peppers.
• 5. Finally, half the spinach and shredded cheese. Then repeat it all.
• 6. Roll out final 1/3 of dough into an 8-inch circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork. t
• 7. Then brush with beaten egg.
• 8. Bake 50 minutes. Let rest 15 minutes, then remove from pan.
• 9. Slice into wedges. This is also great at room temperature or cold. What a different, delightful sandwich!

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

SMORGASTARTA - SWEDISH SANDWICH TORTE

Steps:

• Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
• Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
• To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

ITALIAN BRUNCH TORTE - FROM TOH

Steps:

• Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
• Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
• Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
• In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
• Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
• Pour half of egg mixture over top.
• Repeat layers and top with remaining egg mixture.
• On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
• Whisk remaining egg and brush top.
• Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
• Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.