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"We Thought It was a Layer Cake Sandwich"

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“Perfect for a bridal or baby shower, luncheon or holiday party, this savory meat and cheese sandwich will impress your guests with its layer cake appearance. Cooking time is refrigeration time.”
5hrs 30mins
1 sandwich cake

Ingredients Nutrition


  1. You will also need: 1 8-inch round cake pan, 3" deep.
  2. Spray 8 inch cake pan with non stick spray.
  3. Form the thawed dough into an 8-inch round loaf and press into cake pan.
  4. Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
  5. Cool 5 minutes and then remove from pan and cool thoroughly.
  6. Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
  7. To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
  8. Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
  9. Top with roast beef, provolone& roasted red peppers.
  10. Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
  11. Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
  12. Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
  13. Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
  14. Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
  15. Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
  16. Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
  17. To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
  18. Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
  19. Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
  20. Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
  21. Refrigerate until ready to serve.

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