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Ribbon Sandwiches Recipe

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This recipe for Ribbon Sandwiches is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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