Ribbon Sandwiches
Recipe from Midwest Living

Mouthwatering flavor and festive color come from the ribbons of filling in these appetizer sandwiches. Egg salad and an olive-nut blend pair beautifully in these delicate teatime treats.

Ribbon Sandwiches

by 3  people

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Servings: 6 to 12
Serving size: 1  sandwich
Yield: 6 to 12 sandwiches
Total Time: 45 mins
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  • 6   
    hard-cooked eggs, shelled and finely chopped
  • 3   tablespoons 
    mayonnaise or salad dressing
  • 2   tablespoons 
    finely chopped green onion
  • 1   teaspoon 
    Salt and pepper
  • 1/4  cup 
    mayonnaise or salad dressing
  • 1  3  ounce package 
    cream cheese, softened
  • 1/2  cup 
    chopped pimiento-stuffed green olives or pitted ripe olives
  • 1/4  cup 
    finely chopped nuts
  • 2   tablespoons 
    butter, softened
  • 5   slices 
    thin-sliced white bread, crusts removed
  • 4   slices 
    thin-sliced whole-wheat bread, crusts removed
    Red sweet pepper stars (optional)
    Pimiento-stuffed green olives (optional)
For egg filling:

In a small bowl, combine the eggs, 3 tablespoons mayonnaise, green onion, sugar, and salt and pepper to taste. Cover and chill while preparing other filling.
For olive-nut filling:

In a small bowl, beat the 1/4 cup mayonnaise or the salad dressing and the cream cheese together until combined. Add the chopped olives and the chopped nuts; stir gently until just combined.
To assemble, butter one side of each slice of bread. On a cutting board, lay 2 slices of white bread and 1 slice of whole-wheat bread.
Spread the egg filling on each. Top the two filled white bread slices with a whole-wheat slice and the filled whole-wheat slice with a white slice. Spread with olive-nut filling. Top with the remaining bread slices, white on whole-wheat-filled and whole-wheat on white-filled.
Cut each stack diagonally into 2 to 4 triangles. Cover and chill the sandwiches for up to 4 hours. Garnish with pepper star cutouts and stuffed olives speared on wooden toothpicks, if you like.
Nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 16, chol. (mg) 124, carb. (g) 11, fiber (g) 1, sodium (mg) 342, Percent Daily Values are based on a 2,000 calorie diet
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