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.
Servings:
6 to 12 sandwiches
Total Time:
45 mins
Ingredients
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6hard-cooked eggs, shelled and finely choppedsee savings
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3 tablespoonsmayonnaise or salad dressingsee savings
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2 tablespoonsfinely chopped green onionsee savings
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1 teaspoonsugarsee savings
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Salt and peppersee savings
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1/4 cupmayonnaise or salad dressingsee savings
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1 3-ounce packagecream cheese, softenedsee savings
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1/2 cupchopped pimiento-stuffed green olives or pitted ripe olivessee savings
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1/4 cupfinely chopped nutssee savings
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2 tablespoonsbutter, softenedsee savings
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5 slicesthin-sliced white bread, crusts removedsee savings
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4 slicesthin-sliced whole-wheat bread, crusts removedsee savings
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Red sweet pepper stars (optional)see savings
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Pimiento-stuffed green olives (optional)see savings
Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
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. Makes 6 to 12 sandwiches.
Nutrition information
Per serving: Calories 212, Total Fat 16 g, Cholesterol 124 mg, Sodium 342 mg, Carbohydrate 11 g, Fiber 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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