To make ribbon sandwiches, layer three different fillings between two different types of bread, and then chill and cut the sandwiches. Some filling suggestions include shrimp salad, curried turkey, and cream cheese and olive. Use white bread and whole wheat or any combination of light and dark breads with the crusts removed.
To make the shrimp salad filling, place 1 cup thawed, cooked, peeled and deveined shrimp in a food processor with 1 tablespoon fresh chopped parsley, 1 teaspoon lemon juice, 1/4 teaspoon pepper, 1/2 teaspoon dried dill and 1/4 cup mayonnaise or salad dressing. Process for three to five seconds, and set the mixture aside.
To make the curried turkey filling, place 1 cup cooked, smoked, chopped turkey along with 1/4 teaspoon pepper, 1/2 teaspoon curry powder and 1/3 cup mayonnaise or dressing in a food processor. Process for three to five seconds, stir in 1/4 cup finely chopped celery, and set the mixture aside.
To make the cream cheese filling, place 1 3-ounce package of softened cream cheese, 1 cup shredded Mexican cheese blend and 1/4 cup mayonnaise or dressing in a food processor. Process for three to five seconds, stir in 1/4 cup sliced black olives, and set the mixture aside.
To assemble the sandwich stacks, use 2 slices of white and 2 slices of wheat. Starting with the white bread, spread one filling, top with a slice of whole wheat, and spread the second filling. Top with the second white slice, the third filling and the last whole wheat slice. Making the sandwiches on a cutting board keeps the stacked sandwiches straight. The recipe makes enough filling for four sandwich stacks, using a total of 8 slices of white bread and 8 slices of whole wheat bread.
Wrap each sandwich stack in plastic wrap, and chill for four to 24 hours. Cut each sandwich stack in half lengthwise, and then each half into two slices.