Ribbon Sandwiches Recipes

Steps:

• Spread a slice of white bread with margarine, top with spicy tuna.
• Spread a slice of wholemeal bread with margarine and cover.
• Top this layer with cream cheese mixed with finely chopped capsicums and top again with a slice of white bread.
• Cut off the crusts as accurately as possible, and then cut long ways into three and then in half (so you end up with 6 little bite-sized sandwiches with 3 layers of bread).
• Makes almost both loaves of sandwich bread.
• You can also mix and match using wholegrain loaf.
• Garnish sandwiches on a tray with parsley and serve.

Steps:

• Ring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway. Remove from heat; cool. Chop chicken coarsely and transfer to a medium bowl.
• Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread. Top with remaining slices.
• Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.
• Not suitable to freeze. Not suitable to microwave.
• Cook's note.
• To keep sandwiches fresh when making ahead, sprinkle the top of them with shredded lettuce, then cover tightly with plastic wrap.

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.

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.