Sandwich Kiki (کیک ساندویچ) — Persian Savory Layered Party Cake

• 450 gboneless skinless chicken breast (poached and finely shredded)
• 1200 mlwater (for poaching)
• 6 gsalt (1 tsp)
• 1 tspblack pepper (freshly ground)
• 180 gmayonnaise
• 120 gcreamy yogurt (strained Greek-style)
• 30 mllemon juice (2 tbsp)
• 120 gcelery (very finely diced)
• 80 ggreen olives (pitted and finely chopped)
• 250 gcream cheese (softened)
• 90 gwalnuts (toasted and finely chopped)
• 4hard-boiled eggs (peeled)
• 180 gbeef or turkey salami (thinly sliced)
• 18 slicesandwich bread (white or milk bread, crusts removed)

Instructions

1. 1

   Poach the chicken to keep it juicy and mild. Bring 1200 ml water to a gentle simmer, add 6 g salt and 1 tsp black pepper, then add the chicken breast and simmer until the thickest part reaches 74°C, about 14–18 minutes. Cool the chicken completely, then shred it very finely so the cake slices cleanly.

2. 2

   Make the chicken-celery filling by mixing shredded chicken, 180 g mayonnaise, 120 g creamy yogurt, 30 ml lemon juice, 120 g diced celery, and 80 g chopped olives. Stir until cohesive and thick; it should hold its shape when spooned. Refrigerate this filling for 10 minutes so it firms up before layering.

3. 3

   Make the cheese-walnut filling in a separate bowl. Mix 250 g cream cheese with 60 g mayonnaise, 90 g toasted chopped walnuts, 15 ml lemon juice, and 0.5 tsp black pepper until smooth but still textured. Chill it briefly so it spreads without tearing the bread.

4. 4

   Prepare the egg filling for a classic Persian sandwich-cake layer. Grate or finely chop the 4 hard-boiled eggs, then mix with 40 g mayonnaise, 40 g creamy yogurt, 2 g salt, and 0.5 tsp black pepper until creamy. Cover and refrigerate so the flavor mellows and the mixture thickens.

5. 5

   Mix the outer ‘frosting’ to seal crumbs and give a clean, party-style finish. Whisk 120 g mayonnaise, 120 g cream cheese, 60 g creamy yogurt, and 10 ml lemon juice until smooth and spreadable. Refrigerate for 10 minutes; a slightly firmer frosting is easier to apply neatly.

6. 6

   Line a loaf pan (about 23×13 cm) with plastic wrap, leaving overhang to lift the cake out. Lay a first layer of bread slices to fully cover the base, trimming pieces to fit with no gaps. Press lightly so the bread forms an even platform for the fillings.

7. 7

   Spread half of the chicken-celery filling evenly over the bread. Use an offset spatula to reach the corners and keep the layer level, which prevents a lopsided slice. Add a second bread layer and press gently to compact without squashing the filling out.

8. 8

   Add the full egg filling as the next layer and smooth it into an even sheet. Top with another bread layer, aligning edges so the cake stays straight. Press gently again to help the layers adhere and slice cleanly later.

9. 9

   Arrange the salami slices in a single, slightly overlapping layer to cover the bread completely. This creates the ‘spicy’ savory note that makes Sandwich Kiki feel festive and rich. Add another bread layer and press lightly to set.

10. 10

    Spread the cheese-walnut filling evenly, then finish with the remaining chicken-celery filling. Top with a final layer of bread and press gently to level the surface. Wrap tightly with the plastic overhang and refrigerate for at least 6 hours so the cake firms up and flavors meld.

11. 11

    Unwrap and invert the chilled cake onto a serving platter, then peel away the plastic. Apply a thin crumb coat of the frosting first and refrigerate for 15 minutes to set. Spread the remaining frosting smoothly over the top and sides for a clean, cake-like finish.

12. 12

    Garnish with 60 g sliced olives and 30 g chopped walnuts, pressing them lightly into the frosting so they adhere. Chill for 30 minutes before slicing to get sharp, layered pieces. Slice with a long serrated knife, wiping the blade between cuts for the neatest presentation.