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Ribbon Sandwiches Recipe

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This recipe for Ribbon Sandwiches, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Sunday, December 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of thin sandwich bread (i.e. Roman Meal)
6 boiled eggs, chopped fine & mixed with Best Foods Mayo, just enough to hold together
1 6.75 oz can of Deviled ham;
1 small tub of marjarine

Directions:
Directions:
Use 3 slices of bread to make a 3-decker sandwich. You will want to put a thin coating of margarine on each inside surface of bread (keeps filling from soaking the bread). Between slice 1 & 2, spread a thin layer of the ham over the marjarine (keep it dry). Between 2 & 3, spread a thin layer of egg salad over the marjarine. You now have a 3 decker sandwich. Gently press together & set aside, covered in a container or bread paper. Continue making the sandwiches till all bread is used up, 6 3-deckers. Store in refrigerator overnight. Next day, just before serving, working with 1 3-decker at a time---trim off crusts with a serrated knife. Cut sandwich in half, then turn and cut across, making 6-8 skinny sandwiches. Lay sandwiches on its side, on the serving plate, showing the 3 layers. Work quickly with the rest, and store in refrigerator if not ready to put out. Each 3 decker makes 12-16 finger-sandwiches; total of 36-48.

Number Of Servings:
Number Of Servings:
6-7
Preparation Time:
Preparation Time:
1 hour for making sandwiches
Personal Notes:
Personal Notes:
This seems to be popular, looks & tastes good. Try different compatible fillings (i.e. peanut butter & jam, deviled ham & creamed swiss cheese, eggs & chopped olives, etc.) I made these for refreshment time at church and for the Ladies Tea.

 

 

 

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