A layered Mexican sandwich cake made with thick-sliced brioche, smoky chipotle chicken salad with fire roasted red peppers, and an herb boursin and goat cheese spread, fully coated in a cream cheese and goat cheese frosting and decorated with edible flowers.
0 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.
1 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.
9 Note: This recipe makes more chicken salad than needed so you can add as little or as much to the sandwichon as you would like. Reserve the rest and serve alongside with crackers or chips.
3 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.
4 Make the Herb Spread: To the 1/4 still in the processor, add Boursin, parsley, and chives. Continue to process until smooth.
5 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.
6 Refrigerate: Cover loosely with foil and refrigerate for 1 hour.
7 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.
8 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.
