Dagmar over at A cat in the kitchen posted a picture of a fancy seafood smörgåstårta that her mother had made, so I decided to share a picture of the võileivatort I made for the New Year's Eve party. Sandwich Cakes have been a popular feature on Estonian buffet and coffee tables since 1990s, most common being either ham cake or seafood cake. Although I happily eat fish (less bones, heads, scales etc), I don't eat seafood like shrimps, mussels etc. Which inevitably means that I tend to prefer the ham version:
This ham sandwich cake served 20 people as part of the New Year's Eve table. I used whole rye bread slices for the 3 bread layers (3x4 slices per layer). The moist (NB! this is absolutely essential, as there is nothing worse than a dry sandwich cake!) filling consisted of finely chopped pickled dill cucumbers, lean turkey ham, cream cheese, sour cream, mayonnaise, loads of herbs (dill, chives and parsley) and seasonings. But basically you can layer the bread with any of your favourite sandwich fillings. I do one with canned tuna, leek and chopped egg and mayo occasionally as well.
For decoration - small peppered pork ham rolls filled with grated cheese, mayonnaise, garlic and smoked sweet pimento pepper. But it's your call, really.