Smörgastorte

Ingredients:

Chicken with avocado

• 1/4 - 0.5 cup sour milk or kefir
• Juice of 2 limes
• 2 avocados
• 1 shredded rotisserie chicken
• 4 slices fried bacon, chopped
• 3 tablespoons chopped fresh chives
• 3 green onions, thinly sliced

Pimento cheese

• 2 cups of grated cheese
• 0.5 cup mayonnaise
• 3 tbsp. l. chopped pimento

Salad with ham

• 450 g thin slices of ham, chopped in a food processor
• 2 tablespoons Dijon mustard
• 6 finely chopped pickled cucumbers
• 2 chopped celery stalks
• 2 green onions, chopped
• 1 small red onion, chopped
• 1 pickled jalapeño pepper, seeded and finely chopped

Ranch glaze

• 1.3 kg diced cream cheese
• 0.5 - 3/4 cup sour milk or kefir
• 1 tbsp. white wine vinegar
• 1 clove of garlic, grated
• 1 tbsp. l. grated onion
• 1 pan de mi bread, crusts removed and loaf cut horizontally into 4 pieces

Decoration

• Sliced ​​radishes, cucumber flowers, carrot flowers, sliced ​​boiled eggs, tomato flowers, parsley leaves, dill sprigs and green onions

Preparation:

1. Sandwich:
   
   Spread each filling on the bread and sandwich together. Top with a thin layer of ranch frosting to seal the crumbs, then spread another layer of frosting to completely cover the sandwich cake. Decorate with vegetable flowers.
   
   Chicken and Avocado Layer:
   
   Place the sour milk, lime juice, and avocado in a bowl and mash. Add the chicken, bacon, green onions, and chives. Season with salt to taste.
   
   Layer of pimento cheese:
   
   In a bowl, thoroughly mix cheddar, mayonnaise and pimento.
2. Layer of lettuce with ham:
   
   In a bowl, combine the ham, mayonnaise, Dijon mustard, pickles, celery, whole onion, and jalapeño. Season lightly with salt and pepper. Stir.
   
   Ranch glaze:
   
   In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese until smooth. Add the buttermilk, white wine vinegar, garlic, and grated onion and mix.