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
Choose two or three fillings from the list below. I used ham salad, egg salad, and Cheez Whiz.
Provided by Haley
Categories Recipes
Time 1h15m
Number Of Ingredients 10
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!)
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
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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