Club Sandwich Smörgåstårta: A Savory Layered Cake

Club sandwich smörgåstårta is a Swedish-style savory sandwich cake layered with bread, chicken, bacon, egg, and creamy fillings. Inspired by the classic club sandwich, it is chilled, frosted with a tangy cream-cheese mixture, and sliced into wedges for a make-ahead centerpiece; fillings and decorations vary by cook.

Ingredients

12 slices soft sandwich bread, about 1 loaf (about 420 g), crusts trimmed
12 oz (340 g) boneless, skinless chicken breast
½ tsp (3 g) fine salt, plus more for the chicken water
¼ tsp (0.5 g) ground black pepper
6 slices bacon (about 90 g)
3 large eggs (about 150 g without shells)
½ cup (120 g) mayonnaise, divided
¾ cup (180 g) sour cream, divided
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 cup (150 g) finely diced cucumber, seeds removed if watery
1 cup (150 g) finely diced tomato, seeds and excess juice removed
½ cup (50 g) finely sliced scallions
8 oz (225 g) full-fat cream cheese, softened
2 tbsp (30 ml) milk, plus extra as needed to loosen the frosting
1 tbsp (15 g) chopped fresh dill, plus a little for garnish
¼ tsp (1.5 g) fine salt for the frosting
⅛ tsp (0.3 g) ground black pepper for the frosting
½ cup (75 g) thinly sliced cucumber, for decoration
1 cup (150 g) halved cherry tomatoes, for decoration
4 small lettuce leaves (about 20 g), for decoration

Instructions

Poach the chicken: place it in a small saucepan and cover with water by about 1 inch (2.5 cm). Add a pinch of salt and bring just to a gentle simmer. Cook 12–16 minutes, turning once if needed, until the thickest part reaches 165°F (74°C) on an instant-read thermometer; this is the USDA FSIS safe minimum for poultry. Transfer to a plate and cool until easy to handle, about 15 minutes, then shred or finely chop. Keep the chicken refrigerated if it will not be assembled promptly.
While the chicken cooks, fry the bacon in a skillet over medium heat until crisp, about 7–9 minutes, turning as needed. Drain on a paper towel and cool, then crumble. Boil the eggs in a saucepan, covered with water, for 10–12 minutes after the water reaches a boil; cool in cold water until safe to handle, peel, and finely chop. The yolks and whites should be firm.
Make the chicken filling by mixing the chicken with ¼ cup (60 g) mayonnaise, ¼ cup (60 g) sour cream, Dijon, lemon juice, ¼ teaspoon (1.5 g) salt, and the pepper. In a second bowl, combine the chopped eggs, crumbled bacon, cucumber, tomato, scallions, and the remaining ¼ cup (60 g) mayonnaise and ½ cup (120 g) sour cream. Mix gently so the vegetables stay distinct.
Build the cake on a flat serving plate or a small tray. Arrange four bread slices in a snug square, trimming or cutting slices to make an even rectangle if necessary. Spread all the chicken filling in an even layer. Add four more bread slices, then spread on the egg-and-bacon mixture. Finish with the last four slices of bread. Press lightly so the layers hold together, but do not squash the filling out.
Cover the cake loosely and refrigerate for 3 hours. This chilling firms the layers and makes the outside easier to frost. If your refrigerator is very full, use a tray that fits without pressing against other food.
Beat the softened cream cheese with the remaining ¼ cup (60 g) sour cream, milk, chopped dill, ¼ teaspoon (1.5 g) salt, and ⅛ teaspoon (0.3 g) pepper until smooth and spreadable. Add milk a teaspoon at a time if it is too stiff. Spread a thin crumb coat over the top and sides, chill 10 minutes, then apply the remaining frosting evenly.
Decorate with cucumber slices, cherry tomatoes, lettuce leaves, and a little dill. Refrigerate for 30 minutes to set the finish, then cut into wedges with a sharp knife, wiping the blade between cuts.

Tips

Use soft, square sandwich bread that is sturdy enough to hold the fillings. If it is very fresh and floppy, chill it briefly before trimming; avoid toasting, which can make the layers difficult to cut.
Drain diced tomato well and remove watery cucumber seeds. Excess moisture can make the bread soggy and loosen the layers.
Soften the cream cheese fully before mixing, and loosen the frosting gradually with milk. Too much liquid at once makes it difficult to spread neatly.
For easier slicing, use a serrated knife with a gentle sawing motion. Keep the decorated cake chilled until shortly before serving.

Serving Suggestions

Serve the smörgåstårta cold, cut into generous wedges, as the centerpiece of a lunch buffet, brunch, or light supper. Its rich filling pairs well with a crisp green salad, pickled cucumber, radishes, or a bowl of fresh berries. Offer extra lemon wedges and dill on the side. Since the cake includes creamy fillings, set out only what guests will eat soon and return the rest to the refrigerator.

Variations

For a more pronounced club-sandwich flavor, add ½ cup (75 g) finely diced celery to the chicken filling or use a little extra mustard. Smoked turkey can replace the poached chicken; use 12 oz (340 g), finely chopped, and omit the chicken-cooking step. For a seafood-inspired version, replace the chicken and bacon with 12 oz (340 g) cooked, chilled shrimp, chopped, and add extra dill. Keep seafood chilled and follow the same two-hour room-temperature limit.

To make the cake without bacon, increase the egg mixture by one additional hard-boiled egg and add ½ teaspoon (2.5 g) smoked paprika for a hint of smoky flavor. For a milder frosting, replace half the cream cheese with thick Greek yogurt, though the coating will be softer and less stable. Gluten-free sandwich bread works if the slices are firm; check that it can support the fillings before assembly.

Storage and Reheating

This is a chilled dish and is not reheated. Refrigerate the assembled cake within 2 hours of preparation or serving, covered tightly or in an airtight cake carrier. Because it contains cooked chicken, egg, and dairy, use it within 3–4 days when kept at 40°F (4°C) or colder; for best texture, serve within 1–2 days. Keep it chilled during a buffet and discard portions left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is not recommended because the bread, cucumber, and creamy frosting can become watery or grainy after thawing.

Frequently Asked Questions

Can I make club sandwich smörgåstårta the day before?
Yes. Assemble and chill it, covered, up to 24 hours ahead. For the freshest look, add the cucumber, tomatoes, and lettuce decoration on the day you serve it; keep everything refrigerated.

What is smörgåstårta?
Smörgåstårta is a Swedish savory sandwich cake: layers of bread and sandwich fillings are stacked, coated with a creamy spread, decorated, and served in slices. There are many combinations, and this version borrows chicken, bacon, and egg from a club sandwich.

Can I use rotisserie chicken?
Yes. Use 12 oz (340 g) cooked chicken, finely chopped, and skip poaching. Keep it refrigerated until mixing, and use plain chicken rather than heavily seasoned meat so the mustard and dill remain balanced.

Why is my sandwich cake soggy or sliding?
Wet vegetables and overly generous fillings are common causes. Drain tomato and cucumber thoroughly, spread each filling evenly without overloading it, and chill the assembled layers for the full 3 hours before frosting.

Can I make it without mayonnaise?
You can replace the mayonnaise with thick Greek yogurt or additional sour cream, but the filling will taste tangier and may be less firm. Use a thick product and drain watery vegetables especially well.

How do I transport it?
Chill it until firm, then carry it in a covered cake carrier on a level surface, ideally in a cooler with ice packs. Keep it at 40°F (4°C) or below until serving, and avoid leaving it in a warm car.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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