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Ribbon Sandwiches Recipe

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Ribbon Sandwiches
From The Book of Sandwiches (Canada, UK), by Louise Steele


2 large slices white bread, crusts removed
1 large slice whole-wheat bread, crust removed
1/4 cup butter, softened
1 oz. Boursin cheese
Sprigs of fresh watercress, finely chopped
1 tsp half and half
1 large tomato, thinly sliced
Salt to taste
Pepper to taste
1 tsp mayonnaise
1/4 bunch cress
3 Tbsp salmon or crab pâté
Radish flowers and sprigs of fresh watercress to garnish


Using a rolling pin, roll each slice of bread lightly to flatten slightly. Butter slices of white bread on 1 side and slices of whole-wheat bread on both sides.

In a small bowl, mix cheese and chopped watercress until soft and well combined. Spread cheese mixture on 1 slice of buttered white bread. Top with slices of tomato. Season with salt and pepper. Cover with buttered whole-wheat slice of bread. Spread with mayonnaise. Sprinkle liberally with cress.

Spread remaining slice of buttered white bread with salmon pâté. Place, pâté-side down, over cress. Press together firmly. Cut in half crosswise, then cut each half in 6 thin fingers. Garnish with radish roses and sprigs of watercress.

Yield: Makes 12 pieces

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