Ribbon Tea Sandwiches Recipes

Steps:

• Stir together all ham filling ingredients in small bowl; set aside.
• Stir together all egg filling ingredients in small bowl; set aside.
• Stir together all cream cheese filling ingredients in small bowl; set aside.
• Cut crusts from bread slices.
• Butter 1 side of each bread slice.
• Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread top of each sandwich with about 1 tablespoon cream cheese filling.
• Wrap with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds.
• Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
• You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.

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.

Steps:

• Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
• Place the eggs in a bowl and mash with the mustard and mayonnaise.
• Season to taste and stir in the parsley; set aside.
• Mix the cream cheese with the chives and a good grinding of black pepper.
• Butter the bread.
• Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
• Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
• Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
• Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
• Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.