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Andrew Fowler

Ribbon Sandwiches

Print Recipe
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 at least 60 minutes. Keep flat without heavy weights that squeeze out filling.
  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.