Party Ribbon Sandwiches

Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread.

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Prep Time 35 min
Total Time 4 hr 35 min
Servings 32

Ingredients

Shrimp Salad Sandwich Filling

1: cup frozen cooked deveined peeled salad shrimp, thawed

1: tablespoon finely chopped fresh parsley

1: teaspoon lemon juice

1/4: teaspoon pepper

1/2: teaspoon dried dill weed

1/4: cup mayonnaise or salad dressing

Curried Turkey Sandwich Filling

1: cup chopped smoked cooked turkey

1/4: teaspoon pepper

1/2: teaspoon curry powder

1/3: cup mayonnaise or salad dressing

1/4: cup finely chopped celery

Cream Cheese and Olive Sandwich Filling

1: package (3 oz) cream cheese, softened

1: cup shredded Mexican cheese blend

1/4: cup mayonnaise or salad dressing

1/4: cup sliced Spanish olives

Bread

8: slices white bread, crusts removed

8: slices whole wheat bread, crusts removed

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Directions

1 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.
2 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.
3 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.
4 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.
5 Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.