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a plain plate of small closed rectangular ribbon sandwiches, each showing exactly four alternating white and light-brown bread layers separated by exactly three thin uniform silky smooth cream-cheese puree stripes, beet-pink, carrot-orange and parsley-green, with no grated vegetable strands, chopped leaf pieces, extra bread layers, garnish or food dye
Melissa Hart

Ribbon Sandwiches

Ribbon sandwiches earn their place through the cut edge, so keep the filling layers thin and the bread slices aligned before chilling. Beet, carrot, and parsley make three separate colors without food dye, and a little cream cheese gives each vegetable layer enough body to stay put. This is a good one to build ahead because the layers need time to settle before you cut them. Don’t skip drying the cooked vegetables; a wet beet puree can stain halfway through the bread overnight and turn a clean stripe into a pink blur.
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Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 8 thin slices soft white sandwich bread
  • 8 thin slices soft whole-wheat sandwich bread the same size
  • 8 oz plain cream cheese softened and divided
  • 3 oz carrot peeled and sliced
  • 2 oz plain cooked peeled beet drained and blotted dry
  • 1/3 cup firmly packed parsley leaves washed and dried
  • 1 tsp lemon juice divided
  • 1/4 tsp fine salt divided
  • 1/8 tsp black pepper

Method
 

  1. Steam carrot slices over boiling water for 10 to 12 minutes until very soft. Mash, spread on a plate to release steam and cool for 10 minutes; blot away any visible moisture.
  2. Divide cream cheese into three equal portions. Process one portion with the beet, 1/2 teaspoon lemon juice and a pinch from the measured salt until smooth, then scrape into a bowl.
  3. Clean the processor and blend a second portion with the cooled carrot, remaining lemon juice and another pinch of salt. Clean again and blend the last portion with parsley, remaining salt and black pepper.
  4. Build four identical stacks, each using a white slice, one-quarter of the beet filling, a wheat slice, one-quarter of the carrot filling, a white slice, one-quarter of the parsley filling and a final wheat slice. Spread each filling evenly to the corners.
  5. Wrap the four stacks snugly and refrigerate for at least 60 minutes. Keep them flat without a heavy weight, which would squeeze the colored fillings out.
  6. Trim the crusts with a sharp serrated knife. Cut each stack into three equal strips, then halve each strip crosswise to make six small rectangles; yield 24 ribbon sandwiches, two per serving.
  7. Keep covered and refrigerated until serving within 24 hours, separating layers in the container with parchment so the cut faces stay clean.