PARTY RIBBON SANDWICHES
Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 32
Number Of Ingredients 17
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.
Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 220 mg, Sugar 1 g, TransFat 0 g
RIBBON SANDWICHES
Make and share this Ribbon Sandwiches recipe from Food.com.
Provided by MarieRynr
Categories Lunch/Snacks
Time 2h
Yield 24 sandwiches
Number Of Ingredients 17
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.
Nutrition Facts : Calories 116.8, Fat 7.4, SaturatedFat 3.7, Cholesterol 32.9, Sodium 167.9, Carbohydrate 9.3, Fiber 0.9, Sugar 1.6, Protein 3.4
FANCY RIBBON SANDWICH LOAF- MOM'S
Can you believe it? These sandwich loaves were considered "fancy" fare by the ladies of our church in the 1950's. The note on Mom's recipe says, "Served to Women's Group. Everyone loved it." Posted for my Mom's cookbook which is in progress. Picture from a local newspaper "The Liberty Bell". The clipping was dated 1956. Paper...
Provided by Kathie Carr
Categories Sandwiches
Time 20m
Number Of Ingredients 17
Steps:
- 1. Remove bread crusts, if desired. Cut bread into 3 lengthwise layers. Cover with a towel and set aside.
- 2. HAM FILLING: Combine all ham filling ingredients and mix well. Set aside. EGG FILLING: Combine all egg filling ingredients and mix well. Set aside. SANDWICH FROSTING: Mix cream cheese and milk well. Add a small amount more milk if needed to make spreading consistency.
- 3. Place one layer of bread on serving plate. Spread with ham filling. Place second layer on top of this and spread with egg filling. Place third layer of bread on top. Frost entire loaf with cream cheese sandwich frosting. Photo shows sandwich garnished with lettuce, pears, and cherries. You may also use olives, cherry tomatoes, or other garnish. Many times these sandwich loaves were covered with chopped parsley or the frosting was colored with food coloring to match the season.
RIBBON TEA SANDWICHES
For a stylish sandwich lunch, try these luxurious stacks of rye bread, egg mayonnaise, chive-speckled cream cheese and gravlax.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1035, Fat 56.5, SaturatedFat 25.5, Cholesterol 418.5, Sodium 1833.8, Carbohydrate 102.2, Fiber 11.4, Sugar 10.1, Protein 30
RIBBON SANDWICHES
I'm gonna type this out the way the lady I got it from gave it to me, because to me it's easier to understand that way :) A lady I used to work with would bring these to office parties and they were always gone! Very good! The recipe requires 2 loaves of bread and makes about 10 whole sandwiches that will be cut into 3 slices.
Provided by Michelle Jackson
Categories Other Appetizers
Number Of Ingredients 1
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.
CLASSIC CHICKEN RIBBON SANDWICHES
This recipe makes 8 sandwiches (24 ribbons). The filling can be made a day ahead; add the almonds just before assembling. The sandwiches can be made up to six hours ahead.
Provided by lynpen1
Categories Chicken Breast
Time 30m
Yield 24 sanswiches, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 286.7, Fat 9.7, SaturatedFat 1.6, Cholesterol 44.2, Sodium 478.9, Carbohydrate 30.4, Fiber 1.7, Sugar 3.7, Protein 18.8
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