Guest post and all photos by Ingvar Mattsson.
Today, I am guest-cooking gluten-free food from Sweden. Call me whatever you want, as long as you don’t call me GlutenFreeSwedishChef…
[The Gluten-Free Southern Cook would never suggest such a thing! ;)]
So, smörgåstårta (literally “sandwich cake”) is a somewhat popular Swedish dish, normally served at gatherings and parties, but sometimes enjoyed just for itself.
In Sweden, of course, you can buy these ready-made, but it’s not difficult to make at home, as long as you’re willing to do the work.
First, take bread (I used Genius gluten-free bread, as it has a good texture) and decide what size you want the end result. I went for a 2×2 base and 3 layers. Trim your bread slices to be roughly square and lay out the base layer.
If at all possible, trim and polish the bread for the rest of the layers, since you’ll (probably) be cutting pickles and wetting the cutting board.
You will be left with quite a lot of bread crust and maybe some bread arc things. We’ll be using some of that for decorations, later on.
Next, cover the base with the goop of the first layer. I’m using a spreadable cream-cheese with garlic here.
Chop some sun-dried tomatoes, and spread over the cheese.
Next, a second layer of bread (4 trimmed slices, as before). This time, I used herb-infused soft cheese.
I then chopped some capers and distributed across the cheese, sliced a bunch of olives (green olives with pesto and green olives with some sort of pepper-fruit, exact type of olives is not super-important).
After that, I treated some Milano salami the same was as the chorizo (cut sliced salami into thin strips, distribute over the olives). I cut the salami into thinner slices, but that isn’t necessary, just convenient.
After that, some Edam (not pictured), a third layer of bread and some mayonnaise and mustard mixed together.
On top of that, two (thin) slices of smoked ham and a bit more mayonnaise.
After that, it’s just a question of adding the decorations on top. I polished the crust off 6 “tops” and arranged around the edges, then used the remainder of the herby and garlicky soft cheese as “icing” around the top and sides. The mayonnaise on the ham helps keeping things in position.
After that, I cut a cherry tomato into eight segments, put one in the “middle” of each top side and one in each corner, then put black olives cut in half beside them.
I finished off with some jalapeño-stuffed green olives cut “diagonally” placed between the black olives and some strips of ham “curled” in the centre (that’s just strips of ham, folded over and placed down, but gives an interesting visual texture to the result).
As a finishing touch, some salt-pickled cucumber sliced into thin roundels distributed over the ham.
[All done! And delicious in a very, very rich way. Hopefully, I will get more of the Thanksgiving dinner posted soon. — GFSC]
ETA: Of course, you can use any kinds of sandwich fillings you want for this. You could even do it this way, if you like. 😉