Ribbon Sandwiches
Ribbon Sandwiches Image

Ribbon Sandwiches

Traditional tea sandwiches created in a sandwich loaf with fillings of egg salad and ham filling for a special occasion.

1 hr
2 hrs


Ham Filling

1/2 cup finely chopped cooked ham

2 tablespoons mayonnaise

2 tablespoons sweet pickle relish

1/2 teaspoon prepared mustard

Egg Filling

2 large Land O Lakes® Eggs, hard-cooked, chopped

2 tablespoons mayonnaise

2 tablespoons finely chopped celery

1/4 teaspoon salt

Cream Cheese Spread

3 ounces cream cheese, softened

1 teaspoon chopped fresh parsley,  if desired

1 teaspoon chopped fresh chives,  if desired


8 slices whole wheat bread

4 slices white bread

2 tablespoons Land O Lakes® Butter, softened

Thinly sliced cucumber

Parsley sprigs


Celery leaves


 *Substitute 1/4 teaspoon dried parsley leaves. **Substitute 1/4 teaspoon dried chives.

How to make

  1. STEP 1

    Combine ingredients for each filling and cream cheese spread in individual bowls; set aside.

  2. STEP 2

    Stack whole wheat bread slices together; trim crusts from bread creating equal-sized slices. Repeat with white bread slices, trimming to same size as whole wheat slices. Butter 1 side of each trimmed bread slice.

  3. STEP 3

    Place 4 whole wheat bread slices, buttered-side up onto serving tray. Spread each with about 2 tablespoons ham filling. Top each with 1 slice white bread, buttered-side down. Spread white bread with about 2 tablespoons egg filling. Top each with 1 slice wheat bread, buttered-side down. Spread top of each sandwich with about 1 tablespoon cream cheese spread.

  4. STEP 4

    Wrap each sandwich with plastic food wrap; refrigerate at least 1 hour.

  5. STEP 5

    Slice each sandwich into thirds. Garnish each slice with cucumber slices, parsley sprigs, chives or celery leaves.


7Fat (mg)
30Cholesterol (mg)
190Sodium (mg)
9Carbohydrates (g)
<1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  March 10, 2014

I made these ribbon sandwiches, for granddaughters kitchen tea 1/3/2014 , ladies said they were the best they have ever had, one tip is to make the day before, cover with plastic wrap, refrigerate and next day cut crusts off and then cut each into three, I made one brown one white one brown, without cream cheese on top , delicious thank you

— says Dawn
  March 04, 2012

Brought to women's bible study group after they had tea social and all loved the double filling "best of both worlds" ...Thank you bringing copy of recipe for several this week.

— says Meredith
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