• 1  cup

  frozen cooked deveined peeled salad shrimp, thawed

  see savings

  
• 1  tablespoon

  finely chopped fresh parsley

  see savings

  
• 1  teaspoon

  lemon juice

  see savings

  
• 1/4 teaspoon

  pepper

  see savings

  
• 1/2  teaspoon

  dried dill weed

  see savings

  
• 1/4  cup

  mayonnaise or salad dressing

  see savings

  

• 1  cup

  chopped smoked cooked turkey

  see savings

  
• 1/4  teaspoon

  pepper

  see savings

  
• 1/2  teaspoon

  curry powder

  see savings

  
• 1/3  cup

  mayonnaise or salad dressing

  see savings

  
• 1/4  cup

  finely chopped celery

  see savings

  

• 1  package

  cream cheese, softened (3 ounces)

  see savings

  
• 1  cup

  shredded Mexican cheese blend

  see savings

  
• 1/4  cup

  mayonnaise or salad dressing

  see savings

  
• 1/4  cup

  sliced Spanish olives

  see savings

  

• 8  slices

  white bread, crusts removed

  see savings

  
• 8  slices

  whole wheat bread, crusts removed

  see savings

  

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:

High Altitude (3500-6500 ft): No change.