Party Ribbon Sandwiches
Recipe from Betty Crocker

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



by 4  people


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Servings: 32
Prep Time: 35 mins
Total Time: 4 hrs 35 mins
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Ingredients
    Shrimp Salad Sandwich Filling
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      1   cup 
      frozen cooked deveined peeled salad shrimp, thawed
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      1   tablespoon 
      finely chopped fresh parsley
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      1   teaspoon 
      lemon juice
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      1/4  teaspoon 
      pepper
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      1/2  teaspoon 
      dried dill weed
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      1/4  cup 
      mayonnaise or salad dressing
    Curried Turkey Sandwich Filling
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      1   cup 
      chopped smoked cooked turkey
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      1/4  teaspoon 
      pepper
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      1/2  teaspoon 
      curry powder
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      1/3  cup 
      mayonnaise or salad dressing
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      1/4  cup 
      finely chopped celery
    Cream Cheese and Olive Sandwich Filling
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      1   package 
      cream cheese, softened (3 ounces)
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      1   cup 
      shredded Mexican cheese blend
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      1/4  cup 
      mayonnaise or salad dressing
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      1/4  cup 
      sliced Spanish olives
    Bread
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      8   slices 
      white bread, crusts removed
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      8   slices 
      whole wheat bread, crusts removed

    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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