Savoury Tomato Sandwich Cake

Tomato girl summer meets Swedish sandwich cake.

This savoury bake is a celebration of peak summer tomatoes and garden herbs between layers of fluffy focaccia and black pepper buttercream—because we all know the best tomato sandwiches have *too much* black pepper. And butter. And mayo.

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Savoury Tomato Sandwich Cake

Ingredients

Savoury Black Pepper Buttercream

• ½ cup salted butter, room temperature
• ½ cup cream cheese, room temperature
• ¼ cup mayo
• 1 tsp freshly cracked black pepper
• 1 tsp lemon juice
• Salt to taste

For assembly

• 1 9-inch round Focaccia (or round bread loaf of choice, cut into a 2 inch tall slab)
• 1 batch Umami Roasted Cherry Tomatoes (or sliced tomatoes of your choosing)
• 2 Tbsp chopped chives
• Handful of basil leaves, torn into small pieces
• Other fillings of choice (crispy bacon, cheddar, sprouts, lettuce, etc.)
• Black pepper to taste
• Garnishes of choice (pretty tomatoes, herbs, edible flowers, etc.)

Instructions

Make the buttercream

1. In a bowl, add butter and cream cheese. Using a hand mixer, beat until combined and fluffy, about 3 minutes.
2. Add mayo, lemon juice, and pepper and whip until smooth.
3. Taste and add a pinch of salt if needed.

To assemble

1. Cut the focaccia in half horizontally using a bread knife.
2. Fill. Spread 1/4 cup of buttercream over the cut side of the bottom half. Sprinkle with chives and torn basil. Arrange the tomatoes in a single layer, then add any extra toppings you like. Finish with freshly cracked black pepper. Place the top half of the focaccia overtop and press gently to secure.
3. Decorate. Spread the remaining buttercream over the top of the bread using an offset spatula or knife. Don’t worry about perfection since your garnishes will cover any uneven spots. Arrange your garnishes as desired.
4. Slice and eat like a cupcakes for best results and for the most joy. Best enjoyed the day of making.