Sandwich Kiki (کیکی ساندویچ) — Persian Savory Layered Sandwich Cake

• 450 gBoneless skinless chicken breast (for poaching and shredding)
• 1200 mlWater (for poaching)
• 10 gSalt (divided across layers)
• 2 gBlack pepper (freshly ground, divided)
• 180 gMayonnaise (full-fat recommended for structure)
• 120 gCelery (very finely diced (about 1 cup))
• 30 mlLemon juice (fresh (2 tablespoons), divided)
• 250 gCream cheese (full-fat, softened 20 minutes at room temperature)
• 150 gCreamy yogurt (thick strained yogurt (Greek-style) for stability)
• 90 gWalnuts (toasted 6 minutes at 160°C/325°F, then finely chopped)
• 6 gGarlic (finely grated (about 1 small clove))
• 4 largeHard-boiled eggs (peeled)
• 6 gDill (finely chopped (about 2 tablespoons), optional but classic party flavor)
• 600 gSandwich bread (soft white or milk bread, crusts removed; about 18–20 slices)
• 120 gOlives (pitted, well-drained, thinly sliced)
• 180 gBeef or turkey salami (thin slices; choose halal-certified if needed)

Instructions

1. 1

   Poach the chicken for a clean, tender filling: place chicken, water, 4 g salt, and 1 g black pepper in a saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook 14–16 minutes until the thickest part reaches 74°C/165°F. Cool 15 minutes, then shred finely.

2. 2

   Make the chicken salad layer: in a bowl, mix shredded chicken with 180 g mayonnaise, diced celery, and 20 ml lemon juice. Season with 2 g salt and 1 g black pepper. Stir until cohesive and spreadable; if it feels dry, rest 5 minutes so the chicken absorbs moisture, then mix again.

3. 3

   Prepare the cream cheese-walnut layer: beat 250 g cream cheese with 150 g creamy yogurt until smooth, 1–2 minutes. Mix in chopped toasted walnuts, grated garlic, 2 g salt, and 0.5 g black pepper. The texture should be thick like frosting; chill 10 minutes if it seems loose.

4. 4

   Make the egg layer: finely chop the hard-boiled eggs (or grate on the large holes). Fold with 60 g mayonnaise, 15 ml lemon juice, dill (if using), 2 g salt, and 0.5 g black pepper. Mix just until combined to keep it light; cover and refrigerate while you prep bread.

5. 5

   Set up for assembly: line a tray or board with parchment. Trim crusts from the bread and keep slices covered with a towel to prevent drying. Choose a rectangular shape (about 20×12 cm / 8×5 in). Arrange a first layer of bread, slightly overlapping edges to avoid gaps.

6. 6

   Layer 1 (cream cheese-walnut): spread about one-third of the cream cheese-walnut mixture evenly over the bread (about 6–8 mm thick). Add a neat layer of thinly sliced olives over the spread. Top with a second layer of bread, pressing gently with flat palms for 10 seconds to level.

7. 7

   Layer 2 (chicken): spread all of the chicken salad evenly to the edges. Add a single layer of salami slices, slightly overlapping. Cover with a third layer of bread and press gently again. If the sides look uneven, nudge the stack into a clean rectangle using a bench scraper or spatula.

8. 8

   Layer 3 (egg + finishing interior): spread the egg mixture evenly. Add a fourth layer of bread. Spread the remaining cream cheese-walnut mixture thinly on top (this helps seal crumbs). Wrap the entire cake tightly in plastic wrap and refrigerate at least 4 hours (ideally 8–12) to set.

9. 9

   Coat and decorate: whisk 150 g cream cheese, 120 g creamy yogurt, and 40 g mayonnaise until smooth, 1 minute. Unwrap the chilled cake and apply a thin crumb coat on top and sides; chill 20 minutes. Apply a second, smoother coat. Garnish with olives and chopped walnuts, then slice cold.