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Growing up in Obregón, the Sandwichon was just party food – it showed up at baby showers, birthdays, and family gatherings the way a veggie tray shows up at American parties. I never thought to explain it until I moved to Arizona and realized people were genuinely confused by a frosted savory cake. A Sandwichon is a Mexican sandwich cake: layers of bread, savory fillings, and a cream cheese coating that makes it look like it belongs at a celebration – because it does.
Table of Contents
What is the Sandwichon?
A Sandwichon is a Mexican sandwich cake – and yes, that means exactly what it sounds like. It is a fully savory, fully frosted, layered sandwich that is built, coated, and decorated to look like something you would see at a birthday party. Which is, not coincidentally, exactly where you would find one.
Savory sandwich cakes exist in other cultures too – Sweden has the smörgåstårta – but the Sandwichon is Mexico’s version, most often traced back to the Yucatán Peninsula. However it started, it spread across Mexico the way great party food always does – someone brought it to a gathering, everyone asked what it was, and suddenly every family had a version.
My version swaps the standard white sandwich bread for brioche and the fillings for a smoky chipotle chicken salad and a herby boursin and goat cheese spread. It is still very much a Sandwichon. It is just a better one.
About the Fillings
These two fillings are amazing on their own, but when you take a bite and taste them together – they are made for each other. The chicken salad is smoky, spicy, and creamy – nothing like the chicken salad you’ve had before – and the herby cheese spread provides that cool, savory balance that makes the perfect bite.
The Chicken Salad
Use a hand mixer to bring it together, then pulse in the food processor if you want it smoother. You’re looking for something spreadable and cohesive – smooth enough to hold the layers together, but not so processed it becomes a paste.
The Herb Spread
The spread and the frosting start as the same base. Blend the cream cheese and goat cheese together first, pull out three quarters for the coating, then add the boursin and herbs to what’s left. One base, two components, and a Sandwichon that holds together the way it should.
Ingredient Swaps
Chicken: Tuna or shrimp are both traditional Sandwichon fillings and work just as well here. Keep the same mixing method either way.
Brioche: Pre-sliced brioche is ideal, but the softest white sandwich bread you can find works too. Remove the crusts either way.
Boursin: Any herbed cream cheese works in its place.
Fire Roasted Red Peppers: Fresh peppers roasted and peeled work just as well as jarred.
Edible Flowers: Chive blossoms or fresh herb sprigs are a natural substitute.
Make-Ahead and Storage
Make-Ahead: The Sandwichon is the definition of a make-ahead dish – it actually needs the time. The chilling steps are built into the recipe, and a few hours in the fridge before serving is what holds everything together. Plan ahead. It will be worth it.
Leftovers: Store covered in the refrigerator. Per USDA food safety guidelines, leftovers with cooked chicken should be consumed within 3 to 4 days.
Freezer: Not recommended. Salads made with mayonnaise don’t freeze well and the cream cheese frosting won’t recover after thawing.
How to Serve
The Sandwichon is the centerpiece – build the party around it. Set out a bowl of Salsa Macha with chips while people arrive, serve the Sandwichon sliced as the main alongside an Arugula Fennel Salad to keep things fresh, pour Spicy Margaritas throughout, and finish with Berry Panna Cotta – which, conveniently, also needs to be made ahead.
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Frequently Asked Questions
The fillings vary by region and household, but the most common versions are Sandwichon de pollo (chicken salad), Sandwichon de atun (tuna), Sandwichon de jamon (ham), and Sandwichon de camarones (shrimp). This recipe is a Sandwichon de pollo – just not the standard one.
You need one for the cheese frosting and herb spread. The chicken salad can be mixed with a hand mixer, then pulsed in the food processor if you want a smoother texture. If you only have one of the two, the food processor handles everything.
A little. The chipotle in adobo, and pickled jalapeños all bring heat. The cream cheese spread and frosting balance it though. For less heat, reduce the chipotle and use fewer jalapeños.
Pre-sliced brioche is what this recipe calls for, but soft white sandwich bread is the traditional choice and works just as well, I just like brioche better. Whatever you use, the crusts come off for both texture and clean layers. Avoid anything crusty or dense. If it wouldn’t make a good soft sandwich, it isn’t right for a Sandwichon.
Equipment
- Offset spatula
- Serving board or platter
Ingredients
Poached Chicken
- 1 lb chicken breast
- 1/2 onion
- 1 garlic clove
- 1 Anaheim pepper
- 1/4 bunch cilantro
- 1 tbsp white peppercorns, or black
- 1 tbsp olive oil
- 1 tsp kosher salt
Chicken Salad
- 1/2 cup Japanese mayonnaise, plus more if you want it creamier
- 1/3 cup sour cream
- 2 oz cream cheese, softened
- 2 tsp honey, or agave
- 1 tbsp chipotle in adobo, minced
- 1 tsp dijon mustard
- 1/4 cup pickled jalapeños, chopped
- 2 tbsp pickled jalapeño brine
- 4 scallions, thinly sliced
- 1 jar roasted red bell peppers, drained, rinsed, and finely chopped
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp Lawry’s Seasoned Salt
Cheese Frosting
- 1 lb cream cheese, softened
- 8 oz goat cheese, softened
Herb Spread
- 1 package Shallot and Chive Boursin
- 1/4 cup fresh parsley, rough chop
- 1/4 cup fresh chives, rough chop, plus more for garnish
Assembly
- 12 thick brioche slices, cut evenly with crust removed
- 1/3 cup sliced almonds, toasted and rough chop
- edible flowers
Instructions
- Poach the Chicken: Place chicken breast, onion, garlic, Anaheim pepper, cilantro, white peppercorns, olive oil, and kosher salt in a large pot. Cover with cold water. Bring to medium-low heat and poach for 40 minutes. Remove chicken, let cool, and shred.
- The Chicken Salad: Combine the shredded chicken, Japanese mayonnaise, cream cheese, sour cream, honey, chipotle in adobo, dijon, pickled jalapeños, jalapeño brine, scallions, roasted red bell peppers, onion powder, garlic powder, smoked paprika, and Lawry’s Seasoned Salt in a bowl. Mix with a hand mixer until combined. For a smoother texture, pulse a few times in a food processor. Add more mayonnaise if you prefer a creamier consistency. Cover and refrigerate until ready to use.
- Make the Cheese Frosting: Mix cream cheese and goat cheese in a food processor until smooth. Remove about 3/4, cover, and refrigerate until ready to use.
- Make the Herb Spread: To the 1/4 still in the processor, add Boursin, parsley, and chives. Continue to process until smooth.
- Now We Layer: Place 3 brioche slices in a row on a serving board or platter. Spread about 1/4 of the chicken salad evenly over the top. Add an even layer of chopped toasted almonds. Place 3 more brioche slices on top. Spread the herb spread evenly and sprinkle with chives. Top with 3 more brioche slices. Spread another 1/4 of the remaining chicken salad evenly. Place the final 3 brioche slices on top.
- Refrigerate: Cover loosely with foil and refrigerate for 1 hour.
- Coat: Add about 1/4 of the cheese frosting to a piping bag and return to the fridge. Using an offset spatula, spread the remaining frosting evenly over the top and all sides of the Sandwichon. Cover loosely with foil and refrigerate for 1 hour.
- Decorate: Using the reserved piping bag, pipe along the bottom edge and then across the top and sides. Arrange edible flowers on top. Cover loosely and refrigerate for at least 1 hour and up to the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
