Ribbon Sandwiches

Trim crusts from 1 loaf unsliced white  bread and 1 loaf whole wheat sandwich bread. Cut each loaf horizontally into 4 slices. Spread 3 slices lightly with softened butter. Spread each slice with different filling. Top with unbuttered bread slice.

Press together gently but firmly. Wrap in plastic wrap and chill for at least 2 hours. Cut in ½” slices. Cut each slice in halves to serve.

Here are some suggestions for your sandwiches.

Chicken Filling:

1½ c. chopped cooked chicken

½ c. finely chopped celery

½ c. chopped mushrooms

1½ c. Tbsp. fresh chives or 2 Tbsp. dried chives

¼ tsp. curry powder

1½ tsp. lemon juice

½ cup mayonnaise

Salt and pepper to taste, blend well and refrigerate.

Ham Filling:

1 c. finely chopped cooked ham

¼ c. mayonnaise

2 Tbsp. pickle relish

1 tsp. prepared horseradish

1 tsp. prepared mustard

1 Tbsp. chopped green onion

Blend well and refrigerate

Egg Filling:

4 hard cooked eggs, chopped finely

1/3 c. chopped ripe olives

2 Tbsp. chopped chives

2 tsp. mustard

¼ c. mayonnaise

½ tsp. salt

Blend well and refrigerate.