RIBBON SANDWICH RECIPES

Steps:

• Combine ingredients for each filling and cream cheese spread in individual bowls; set aside.
• Stack whole wheat bread slices together; trim crusts from bread creating equal-sized slices. Repeat with white bread slices, trimming to same size as whole wheat slices. Butter 1 side of each trimmed bread slice.
• Place 4 whole wheat bread slices, buttered-side up onto serving tray. Spread each with about 2 tablespoons ham filling. Top each with 1 slice white bread, buttered-side down. Spread white bread with about 2 tablespoons egg filling. Top each with 1 slice wheat bread, buttered-side down. Spread top of each sandwich with about 1 tablespoon cream cheese spread.
• Wrap each sandwich with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds. Garnish each slice with cucumber slices, parsley sprigs, chives or celery leaves.

Steps:

• 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.
• 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.
• 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.
• 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.
• Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.