Ribbon Sandwiches Food

RIBBON SANDWICHES

Steps:

• For each sandwich you will need 4 horizontal slices of bread. Start by buttering all sides except for the ones facing outward.
• Lay one of the slices with an unbuttered side down on the countertop. Spread on about 1 cup of desired sandwich filling. Top with a slice of bread that is buttered on both sides. Spread on about 1 cup of another sandwich filling on top. Top with another slice of buttered bread, followed by another cup of filling. Finally, top with the remaining slice of bread without butter on the top.
• Using a serrated knife, cut off the outer crust of the bread. Proceed with cutting into sandwiches, about one inch thick.
• Lay sandwiches on a serving platter and serve immediately, or cover with plastic wrap and serve later (you don't want the sandwiches to dry out!)

PARTY RIBBON SANDWICHES

Steps:

• Place all shrimp filling ingredients in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Remove from food processor; set aside.
• Place all turkey filling ingredients except celery in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in celery. Remove from food processor; set aside.
• Place all cheese and olive filling ingredients except olives in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in olives.
• To assemble ribbon sandwiches, place one slice white bread on cutting board. Spread 5 tablespoons cheese and olive filling over white bread. Top with 1 slice wheat bread; spread with 1/4 cup turkey filling. Top with 1 slice white bread; spread with 1/4 cup shrimp filling. Top with 1 slice wheat bread. Repeat process 3 more times to make a total of 4 sandwich stacks. Wrap each in plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
• Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.

RIBBON SANDWICHES

Steps:

• Combine ingredients for each filling and cream cheese spread in individual bowls; set aside.
• Stack whole wheat bread slices together; trim crusts from bread creating equal-sized slices. Repeat with white bread slices, trimming to same size as whole wheat slices. Butter 1 side of each trimmed bread slice.
• Place 4 whole wheat bread slices, buttered-side up onto serving tray. Spread each with about 2 tablespoons ham filling. Top each with 1 slice white bread, buttered-side down. Spread white bread with about 2 tablespoons egg filling. Top each with 1 slice wheat bread, buttered-side down. Spread top of each sandwich with about 1 tablespoon cream cheese spread.
• Wrap each sandwich with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds. Garnish each slice with cucumber slices, parsley sprigs, chives or celery leaves.

RIBBON SANDWICHES

Steps:

• Stir together all ham filling ingredients in small bowl; set aside.
• Stir together all egg filling ingredients in small bowl; set aside.
• Stir together all cream cheese filling ingredients in small bowl; set aside.
• Cut crusts from bread slices.
• Butter 1 side of each bread slice.
• Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread top of each sandwich with about 1 tablespoon cream cheese filling.
• Wrap with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds.
• Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
• You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.

RIBBON TEA SANDWICHES

Steps:

• Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
• Place the eggs in a bowl and mash with the mustard and mayonnaise.
• Season to taste and stir in the parsley; set aside.
• Mix the cream cheese with the chives and a good grinding of black pepper.
• Butter the bread.
• Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
• Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
• Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
• Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
• Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

RIBBON SANDWICHES

Steps:

• 1. For the Egg Salad: 4-5 hard boiled eggs--chop in food processor or with fork until very fine. Add 1/2 cup (or so) of real mayo and a good sprinkle (like a tsp or so) of ranch dry mix and some salt and pepper to taste.
• 2. Cream Cheese and Jam: mash with fork til soft 6 oz cream cheese, add 1-2 tbls of any sort of jam, add a tiny pinch of cinnamon and mix all until smooth.
• 3. Ham Salad: Chop in a food processor 1 can of spam; remove from food processor. Chop in processor 1/4-1/2 of a small onion; 1 stalk of celery and 1 tbls sweet relish. With your hands, or a strainer, squeeze out the excess juice from the chopped veggies and add the veggies to the chopped spam. If you don't squeeze out the excess juice, the sandwiches get soggy. Add 1/4 tsp worchestire sauce, 1 tsp regular yellow mustard and 1/4 -1/2 cup of real mayo.
• 4. To Make the Sandwiches: Use one loaf of white and one loaf of wheat sandwich bread (but not split top or rounded loaves) I cut the crusts from four slices of each type of bread at a time and keep the rest in the bread bad to help keep it from getting dry as you work.
• 5. Alternate the fillings and the breads types to get the variations in colors--such as, wheat bread, ham salad, white bread, egg salad, wheat bread, cream cheese and top with white bread. Spread the salads on in a even, thin layer and be sure to cover each slice of bread to the edge, otherwise the colors won't show through on each layer. I usually cut the sandwiches in thirds just when I am ready to serve them.
• 6. As you make the sandwiches and when you store them, keep them covered with a damp paper towel to keep the bread from drying out. These are much better made a day ahead so that the flavors blend--also keep the container tightly covered with foil or plastic wrap -or tupperware would be good.