Sandwich cake

Ingredients

• 1 loaf that fits into a loaf tin (white, dark or slices from both)
• 200 g cherry tomatoes
• 125 g radish
• 1 bunch of fresh parsley
• vegetable broth for moistening (or oat milk)

1. filling:

• 2 dl cooked horse beans
• 2 tablespoons tahini
• 1 bell pepper
• 1 onion
• 1 tablespoon rape oil
• basil

2. filling (and frosting):

• 1 portion of cold cucumber soup, only with the yogurt drained first and the cider replaced with two tablespoons of white wine to make it thicker.

3. filling:

• 100 g soft tofu
• 1 dl hazelnuts
• 1 artichoke (or a young cabbage head)
• 2 tablespoons of mustard

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Preparation

• Cut the bread lengthwise in four pieces (and remove the crust if it feels hard). Moisten the pieces by sprinkling vegetable broth on them.
• Chop the bell pepper, the onion and the artichoke. Oil them and roast in a 200C oven for about half an hour.
• Remember to turn them around every now and then. Prepare the fillings by mashing together the ingredients. It's ok to leave clumps.
• Slice the radishes and half the cherry tomatoes. Now you're ready to put the whole beauty together. Place the top bread slice into your loaf.
  
• Spread with the first filling and add some radish slices. Place the second and the bottom layer in the same manner.
• Flip the whole thing over onto your serving plate and remove the loaf. Cover with the middle filling. Decorate with cherry tomatoes and parsley.

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