– 1 loaf of bread (we used multigrain)
– 1 dozen eggs, boiled
– 3 celery stalks, chopped
– 1 avocado
– 1/3 cup mayo
– 1 cup arugula
– 1 cup sprouts
– 6-8 slices of provolone, swiss, or white cheddar
For the “frosting”:
– 1 package of frozen peas or soybeans
– 1/2 cup of cream cheese
– 1/3 cup fresh basil leaves
– food processor
– Canadian bacon (the ham!)
– 3 radishes
– 1 carrot
– mini cookie cutters!
First things first. Get those eggs boiling! We boiled our eggs in two batches of 6. Our foolproof hard boil method is to place the eggs in water, cover and bring to a boil. As soon as the water is boiling, turn the heat off and leave eggs covered for 10-15 minutes. To test and see if your eggs are hardboiled, take one out and spin it. If it spins quickly it’s done. If it spins slowly and is slightly lopsided, your yolk is still soft. When you’ve determined that they are done, place in cold water and peel.
While the eggs are cookin’, chop up celery, arugula and avocado to to make the egg salad green. Cook up your frozen peas for the frosting.
Now it’s time to whip up your frosting. Cook a bag of frozen peas (stovetop or microwave – each take about 3 minutes). Place peas in your food processor with the cream cheese and basil. Add salt and pepper as desired and puree.
Your mix will look a little goop-like, but we think Dr. Seuss would appreciate a little silliness. You’re making a sandwich cake, after all. Place the frosting in the fridge.
Your eggs should be cool now. Chop them up and mix in celery, 1/2 cup chopped arugula, mayonnaise, and avocado.
To make this truly cake-like, you’ll have to de-crust your bread. But save the crusts for another recipe like stuffing, bread pudding, or toast and make breadcrumbs. And now, we’re ready to assemble the cake!
Here’s the breakdown, layer by layer.
1. Four pieces of bread
2. 6-8 slices of provolone
3. 2/3 cup sprouts
4. Four more pieces of bread
5. Egg salad (about 2/3 of the mix)
6. Four more pieces of bread
7. Remaining egg salad, arugula and sprouts
8. Four more pieces of bread
Then you frost. Use a small spatula and frost your sandwich cake exactly as you would frost a cake.
For toppings, we used our favorite kitchen tool (mini cookie cutters) and cut out little Canadian bacon flowers. Fry up the bacon flowers and set aside.
For Dr. Seuss’ name, we sliced radishes and used Alphabet Mini Cookie Cutters to cut each letter out.
Lastly, we created a flower out of carrot peel spirals. Lay everything out on your cake and you’re done!
Since Dr. Seuss’ birthday has already happened, we recommend serving up a sandwich cake at your next boozy brunch party! Or, subsitute turkey for eggs and bring it to a picnic in the park!
What crazy recipes does your favorite sandwich inspire you to make? If you give this a try, be sure to send a photo to firstname.lastname@example.org!