Best 7 Fancy Ribbon Sandwich Loaf Moms Recipes

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In the realm of delectable sweet treats, there exists a creation of such exquisite beauty and tantalizing flavors that it has captured the hearts of bakers and dessert enthusiasts alike: the Fancy Ribbon Sandwich Loaf (Moms). This culinary masterpiece, adorned with vibrant swirls of colorful dough, is not just a feast for the eyes but also a symphony of textures and tastes that will transport you to a realm of pure indulgence. Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to impress your loved ones with a homemade delicacy, this detailed guide will take you on a culinary journey to create the perfect Fancy Ribbon Sandwich Loaf (Moms).

Here are our top 7 tried and tested recipes!

RIBBON SANDWICHES



Ribbon Sandwiches image

Choose two or three fillings from the list below. I used ham salad, egg salad, and Cheez Whiz.

Provided by Haley

Categories     Recipes

Time 1h15m

Number Of Ingredients 10

2 loaves of bread, sliced horizontally (a sturdy pullman loaf is ideal)
Egg salad
Ham salad
Tuna salad
Chicken salad
Roast beef spread
Pimento cheese
Cheez Whiz
Tofu egg salad
Butter

Steps:

  • For each sandwich you will need 4 horizontal slices of bread. Start by buttering all sides except for the ones facing outward.
  • Lay one of the slices with an unbuttered side down on the countertop. Spread on about 1 cup of desired sandwich filling. Top with a slice of bread that is buttered on both sides. Spread on about 1 cup of another sandwich filling on top. Top with another slice of buttered bread, followed by another cup of filling. Finally, top with the remaining slice of bread without butter on the top.
  • Using a serrated knife, cut off the outer crust of the bread. Proceed with cutting into sandwiches, about one inch thick.
  • Lay sandwiches on a serving platter and serve immediately, or cover with plastic wrap and serve later (you don't want the sandwiches to dry out!)

PARTY RIBBON SANDWICHES



Party Ribbon Sandwiches image

Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 32

Number Of Ingredients 17

1 cup frozen cooked deveined peeled salad shrimp, thawed
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 teaspoon dried dill weed
1/4 cup mayonnaise or salad dressing
1 cup chopped smoked cooked turkey
1/4 teaspoon pepper
1/2 teaspoon curry powder
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
1 package (3 oz) cream cheese, softened
1 cup shredded Mexican cheese blend
1/4 cup mayonnaise or salad dressing
1/4 cup sliced Spanish olives
8 slices white bread, crusts removed
8 slices whole wheat bread, crusts removed

Steps:

  • Place all shrimp filling ingredients in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Remove from food processor; set aside.
  • Place all turkey filling ingredients except celery in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in celery. Remove from food processor; set aside.
  • Place all cheese and olive filling ingredients except olives in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in olives.
  • To assemble ribbon sandwiches, place one slice white bread on cutting board. Spread 5 tablespoons cheese and olive filling over white bread. Top with 1 slice wheat bread; spread with 1/4 cup turkey filling. Top with 1 slice white bread; spread with 1/4 cup shrimp filling. Top with 1 slice wheat bread. Repeat process 3 more times to make a total of 4 sandwich stacks. Wrap each in plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
  • Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 220 mg, Sugar 1 g, TransFat 0 g

PARTY SANDWICH LOAF



Party Sandwich Loaf image

This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 4h

Yield 24

Number Of Ingredients 20

1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired

Steps:

  • In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
  • Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
  • In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg

FROSTED SANDWICH LOAF



Frosted Sandwich Loaf image

This recipe is very versatile as you can use many different fillings, including thin sliced meats, seafood salad--or make up one of your own. You may use less salad dressing, if you like, in the spreads.

Provided by EWEDIN31

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h30m

Yield 24

Number Of Ingredients 22

2 cups fully cooked ground ham
½ cup creamy salad dressing (e.g. Miracle Whip)
3 tablespoons sweet pickle relish
1 tablespoon grated onion
2 cups ground bologna
3 tablespoons sweet pickle relish
½ cup creamy salad dressing (e.g. Miracle Whip)
1 (8 ounce) package cream cheese, softened
⅓ cup finely chopped walnuts
3 tablespoons pimento-stuffed green olives, chopped
2 tablespoons milk
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons creamy salad dressing (e.g. Miracle Whip)
⅛ teaspoon onion salt
⅛ teaspoon garlic salt
⅛ teaspoon celery salt
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk, or as needed
1 (1 pound) loaf white bread, sliced horizontally
4 medium sweet pickles, chopped
1 (2 ounce) bottle diced pimento, drained

Steps:

  • In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
  • In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
  • In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
  • In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
  • Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
  • Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 15.1 g, Cholesterol 73.8 mg, Fat 27.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 13.3 g, Sodium 653.7 mg, Sugar 4.8 g

RIBBON MEAT LOAF



Ribbon Meat Loaf image

This recipe came from a cookbook compiled by my sorority sisters. Leftovers, if there are any, make delicious sandwiches. - Janet Clatney, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

1 large egg yolk
1 cup whole milk
3 slices bread, torn into small pieces
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon each celery salt, garlic salt, ground mustard, rubbed sage and pepper
1-1/2 pounds lean ground beef
FILLING:
1 cup shredded cheddar cheese
2 slices bread, torn into small pieces
1 large egg white, beaten
1 tablespoon water

Steps:

  • In a large bowl, combine the first three ingredients. Let stand for 5 minutes. Add the onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well. Pat half into a greased 9x5-in. loaf pan. Combine filling ingredients; spoon over meat mixture. pat remaining meat mixture over filling. bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a thermometer reads 16°; drain. Let stand for 10 minutes before slicing.

Nutrition Facts :

RIBBON SANDWICHES



Ribbon Sandwiches image

Make and share this Ribbon Sandwiches recipe from Food.com.

Provided by MarieRynr

Categories     Lunch/Snacks

Time 2h

Yield 24 sandwiches

Number Of Ingredients 17

1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard
2 hard-boiled eggs, chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery
1 (3 ounce) package cream cheese, softened
1 teaspoon chopped fresh parsley, if desired
1 teaspoon chopped fresh chives, if desired
8 slices whole wheat bread
8 slices white bread
1/2 cup butter, softened
thinly sliced cucumber
parsley sprig
chives
celery leaves

Steps:

  • Stir together all ham filling ingredients in small bowl; set aside.
  • Stir together all egg filling ingredients in small bowl; set aside.
  • Stir together all cream cheese filling ingredients in small bowl; set aside.
  • Cut crusts from bread slices.
  • Butter 1 side of each bread slice.
  • Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
  • Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
  • Spread top of each sandwich with about 1 tablespoon cream cheese filling.
  • Wrap with plastic food wrap; refrigerate at least 1 hour.
  • Slice each sandwich into thirds.
  • Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
  • You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.

Nutrition Facts : Calories 116.8, Fat 7.4, SaturatedFat 3.7, Cholesterol 32.9, Sodium 167.9, Carbohydrate 9.3, Fiber 0.9, Sugar 1.6, Protein 3.4

MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)



Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) image

From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.

Provided by Julesong

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved (you can use the hearts whole or roughly chopped)
1/2 cup mayonnaise
3 large ripe tomatoes, sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced unsmoked turkey breast
1/4 lb cheese slice, any kind (provolone and fresh mozzarella are my faves)
1 (2 1/2 ounce) can sliced ripe black olives, drained
1 purple onion, thinly sliced (amount to taste)

Steps:

  • Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
  • Reserve soft bread for another use.
  • In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
  • In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
  • Place top half of bread over mound of ingredients.
  • Wrap entire loaf tightly with plastic wrap.
  • This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
  • Refrigerate.
  • Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
  • Slice the loaf into wedges or slices to serve.
  • Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
  • Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
  • Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

Tips:

  • To make the perfect ribbon sandwich loaf, start with fresh, high-quality ingredients.
  • Use a variety of fillings and colors to create a visually appealing loaf.
  • Be careful not to overmix the batter, as this will result in a tough loaf.
  • Bake the loaf in a preheated oven until a toothpick inserted into the center comes out clean.
  • Let the loaf cool completely before slicing and serving.
  • For a fun twist, try using different colored sprinkles or chopped nuts to decorate the top of the loaf.
  • Garnish with fresh herbs or edible flowers for an elegant presentation.

Conclusion:

The ribbon sandwich loaf is a classic recipe with a unique twist that’s easy to prepare and always a hit with family and friends. With the addition of different fillings and colors, there are endless variations of this delicious and versatile loaf. Whether you’re looking for a fun baking project or a special treat to serve at your next party, the ribbon sandwich loaf is sure to impress.

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