PARTY RIBBON SANDWICHES

Party Ribbon Sandwiches image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 32

Number Of Ingredients 17

Ingredients

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
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
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
8 slices white bread, crusts removed
8 slices whole wheat bread, crusts removed

Steps:

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

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 220 mg, Sugar 1 g, TransFat 0 g