Party Ribbon Sandwiches

Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread.

Recipe from Betty Crocker
Party Ribbon Sandwiches
SERVINGS
32
PREP TIME
35 mins
TOTAL TIME
4 hrs 35 mins
Ingredients
    Shrimp Salad Sandwich Filling
    • 1   cup frozen cooked deveined peeled salad shrimp, thawed
    • 1   tablespoon finely chopped fresh parsley
    • 1   teaspoon lemon juice
    • 1/4  teaspoon pepper
    • 1/2  teaspoon dried dill weed
    • 1/4  cup mayonnaise or salad dressing
    Curried Turkey Sandwich Filling
    • 1   cup chopped smoked cooked turkey
    • 1/4  teaspoon pepper
    • 1/2  teaspoon curry powder
    • 1/3  cup mayonnaise or salad dressing
    • 1/4  cup finely chopped celery
    Cream Cheese and Olive Sandwich Filling
    • 1   package cream cheese, softened (3 ounces)
    • 1   cup shredded Mexican cheese blend
    • 1/4  cup mayonnaise or salad dressing
    • 1/4  cup sliced Spanish olives
    Bread
    • 8   slices white bread, crusts removed
    • 8   slices whole wheat bread, crusts removed
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    Directions
    1. 
    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.
    2. 
    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.
    3. 
    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.
    4. 
    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.
    5. 
    Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.
    Tip:
    1. 
    High Altitude (3500-6500 ft): No change.

    nutrition information

    Per Serving: cal. (kcal) 110, Fat, total (g) 7, chol. (mg) 20, sat. fat (g) 2, carb. (g) 7, sugar (g) 1, pro. (g) 4, vit. A (IU) 97, sodium (mg) 220, calcium (mg) 40, iron (mg) 1, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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