Thursday, May 17, 2012

Ribbon Sandwiches


6 hard-cooked eggs, shelled and finely chopped
3 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green onion
1 teaspoon sugar
  Salt and pepper
2 tablespoons butter, softened
5 slices thin-sliced white bread, crusts removed
4 slices thin-sliced whole-wheat bread, crusts removed
  Red sweet pepper stars (optional)
1/4 cup mayonnaise or salad dressing
1 3-ounce package cream cheese, softened
1/2 cup chopped pimiento-stuffed green olives or pitted ripe olives
1/4 cup finely chopped nuts
  Pimiento-stuffed green olives (optional)


To make the egg filling: Combine the eggs, green onion, sugar and three tbsp. mayo, salt and pepper to taste together in a small bowl. Cover the mixture and chill.

To make the olive nut filling: Beat ¼ cup of mayo (or salad dressing), and the cream cheese together until smooth. Stir in the chopped nuts and olives into the mixture gently until combined.

Butter one side of the bread slices. Place 2 slices of the white bread and 1 slice of the whole wheat bread on a cutting board. Next spread the egg filling across the top of the bread. Place a piece of the whole wheat bread over the two filled white bread slices, and one white bread slice over the filled whole wheat slice. The olive-nut filling will be spread over these slices. Top the bread slices, again alternating the white and whole wheat layers.

Take each stack of slices and cut them diagonally into four triangles. Cover the triangle stacks and chill in the refrigerator for up to four hours. Serve garnished with pepper star cutouts or stuffed olives.

Makes 6 to 12 sandwiches


Swidget 1.0