RECIPE: 1933 Recipe: Ribbon Sandwiches

RECIPE:
D

dawnnys

Well-known member
These sound vaguely familiar, but they sounded good enough to try and they were very good for a little finger food, spring tea, shower, etc. so I wanted to post.

1 loaf of sandwich bread (unsliced)

2 pkgs cream cheese

1 can of pimentos, chopped fine

1 sweet green pepper, chopped fine

Cream or salad dressing to thin

Remove all crust from bread. Cut loaf into five slices lengthwise. Mix one package of cream cheese with pimentos and thin with cream; mix one package of cream cheese with green pepper and thin with cream. Spread bread with mixtures, alternating the pimento cheese with the pepper-cheese to give the ribbon effect, and press together. Slice bread across in usual way when ready to serve.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DawnNYS/lookinside-1.jpg

 
many moons ago, I worked for an answering service in the owner's home

She always served me dinner, and would make these occasionally. She would use egg and ham and tuna salad as fillings and then frost the loaf with whipped cream cheese. Very rich---too rich. I like this simpler recipe you posted.

 
My godmother used to make these sandwiches for her DAR luncheons.

It is one of my first memories of being in the kitchen because she would allow my sister and I to help frost the loaves. Her sanwiches had the tuna, ham and egg salad fillings too. But as a luncheon entree, they were just right.

 
LOL, I was going to say, you have to frost!!

And my fave is homemade ham salad, egg salad, and an herby/chivey/oniony/garlicy cream cheese with a slurp of Worcestershire.

Make these with homemade sweet egg bread and you're all set.

 
They are STILL served at DAR teas.... much as I've tried to "update" the menu smileys/smile.gif

 
Okay - two questions about these. Frost? What do you frost them with, and why? Also, do

you serve them one slice at a time, or do you cut a slice and then cut it into "fingers"?

http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/ribbonsdwch.jpg

or
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/ribbonsdwch2.jpg

? I know you can serve the sandwiches any way you want, but what is the traditional way to serve them? 'Having a spring "tea" later this month and I want to do it right! Thanks

 
so many of our bakeries make "artisan" breads or fancy round loaves. not the plain old

sandwich loaves. I'll have to look---this sounds like a fun idea for the next potluck here at work.

 
I've seen them frosted as Ang described with whipped cream cheese

and you would serve the slice intact, at least that is always how I've seen them.

Cute drawings - what software?

 
I looked, I did. no good answer though. For tea I would slice them, then cut the slice

just once for halves or maybe cut twice for thirds. I always had this in a whole slice, but think that would be too large a serving for tea. cut too small, and the layers would fall apart.

 
MS Paint, uploaded to Photobucket and then posted according to

Lana in FL's Dreamweaver directions from a few weeks ago.

Thanks - Ang and Lisa - got my answers. I forgot you described the whipped cream cheese frosting. I think I'll skip that part ;o)

 
when you post pictures that way, there's no "image" notice on the post , so we don't

know that there are pictures in the post like we do when posting the pics using the URL below. I wonder how many pictures I'm missing cuz I don't open all the posts?

 
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