Ribbon Sandwiches

 I love sandwiches for a simple reason infact three simple reasons, they are quick, and easy to make with endless variations. I always prefer brown bread in all the recipes that call for bread with the exception of my prawn toast. Get the recipe here!

Bread can be used as the perfect vessel for any kind of filling be it vegetarian or non vegetarian. Mostly I make fish sandwiches for my children's lunch boxes but they are hooked on my ribbon sandwiches since I started making them.

These ribbon sandwiches are not only easy to make but are super delicious too. These are packed with nutrients from the vegetables and olive pesto. I have made them with four layers of filling using bell pepper, basil pesto, olive pesto and butter. You can replace the butter with light cream cheese if you are watching your weight. I forgot to remove the seeds before baking the red bell pepper but you must make sure to deseed the bell pepper before baking it in the oven.

The name ribbon sandwiches always intrigued me and I later found out that they are named as so because of the layers of coloured fillings used between the bread slices. You can use either whole grain or white bread to make these sandwiches.

Ribbon Sandwiches are not only served for kid's lunchboxes but are a perfect match for high tea or a light lunch. So switch things up at your next high tea or birthday party and try these simply delicious ribbon sandwiches.

Preparation: 30 minutes☻     Cooking Time: 10 minutes☻     Yield: 8-10☻     Cuisine: European

Ingredients	Quantity
sandwich bread (brown or white)	12 slices
red bell pepper	1 whole
basil pesto	8 tbsp
olive pesto	8 tbsp
butter	8 tsp
mustard paste	1 tsp
olive oil	1 tbsp
black pepper	to taste
salt	to taste

Here I just pounded the olives  with 1 tbsp olive oil in a pestle and mortar



Remove the seeds from the bell pepper, drizzle with some olive oil and bake at 425 degrees F. I forgot to de seed the bell peppers and that's why you can see them in the photo. Blend and season with salt and pepper. Set aside.




For the pesto layer :
Dry roast 125g pine nuts until golden. Blitz in a food processor 1 clove of garlic, 40g basil and 15g parmesan. Now pour in 75 ml of olive oil in a slow steady stream to make a paste.




For the mustard butter layer simply mix 1 tbsp of mustard paste with 8 tbsp of room temperature butter. Season with salt and pepper. You can substitute the butter with cream cheese if you like.



 Spread each filling on four slices of bread and then top the slices one on top of one another ending with  a mustard butter filling on top. Remove the crusts from the bread slices and cut longitudinally in slices to form ribbons.

I hope you will make Ribbon Sandwiches because they are easy to make and full of flavour.