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Mormon Ribbon Sandwiches

Mormon.Cook's picture
Ingredients
  Butter 3⁄4 Cup (12 tbs) (Room Temperature)
  Sandwich bread 24 Ounce, sliced (1 Whole Loaf)
  Ham 1 Pound, cooked, coarsely ground
  Pickle relish 1⁄4 Cup (4 tbs) (Preferably Red)
  Pimiento 2 Tablespoon, chopped
  Salad dressing 1 Cup (16 tbs)
  Hard boiled eggs 9 , chopped
  Salt 1⁄2 Teaspoon
  Salad dressing/Mayonnaise 3⁄4 Cup (12 tbs)
  Pickle relish 1⁄2 Cup (8 tbs) (Green Colored)
  Parsley/Chives 1⁄4 Cup (4 tbs), chopped
Directions

Cream butter, and then spread on one side of each slice of bread. Mix ham, red pickle relish, pimiento, and 1 cup salad dressing; adjust seasonings. Spread on one-third of buttered slices of bread. Mix chopped eggs, salt, 3/4 cup salad dressing or mayonnaise, green pickle relish, and parsley. Spread on another one-third of buttered slices of bread. Stack each sandwich as follows: bread with egg filling, bread with ham filling, then slice of buttered bread with buttered side against ham filling. Press evenly but lightly. Wrap well in plastic wrap or aluminum foil and refrigerate. When chilled and ready to use, with sharp knife cut off crusts on the four sides of each 3-slice sandwich. Cut each slice into thirds or fourths. Serve with cut side down, displaying layers of filling and bread. For a variation, use whole wheat bread or use both white and whole wheat loaves. To serve at a buffet table as a whole decorated loaf, use sandwich loaf sliced lengthwise in 3, 4, or 5 slices. Spread butter and fillings the whole length, repeating or adding other fillings. Chill; cut off crusts. Frost sides and top with softened cream cheese to which is added a little milk. Decorate top with parsley, pimiento, or olive circles. Slice at the buffet table.

Recipe Summary

Cuisine: 
American
Servings: 
24

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