Party Ribbon Sandwiches

Party Ribbon Sandwiches

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

Recipe from Betty Crocker
SERVINGS
32
PREP TIME
35 mins
TOTAL TIME
4 hrs 35 mins

Party Ribbon Sandwiches

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

Recipe from Betty Crocker
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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