Party Ribbon Sandwiches

Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 11, 2009

Ingredients

cup frozen cooked deveined peeled salad shrimp, thawed

tablespoon finely chopped fresh parsley

teaspoon lemon juice

1/4

teaspoon pepper

1/2

teaspoon dried dill weed

1/4

cup mayonnaise or salad dressing

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

package (3 oz) cream cheese, softened

cup shredded Mexican cheese blend

1/4

cup mayonnaise or salad dressing

1/4

cup sliced Spanish olives

slices white bread, crusts removed

slices whole wheat bread, crusts removed

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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.