RIBBON TEA SANDWICHES

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

Sandwiches

8 slices 

whole wheat bread

4 slices 

white bread

2 tablespoons 

Land O Lakes® Butter, softened

Thinly sliced cucumber

Parsley sprigs

Chives

Celery leaves

*Substitute 1/4 teaspoon dried parsley leaves.

**Substitute 1/4 teaspoon dried chives.

DIRECTIONS

1. Combine ingredients for each filling and cream cheese spread in individual bowls; set aside.
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. 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. Wrap each sandwich with plastic food wrap; refrigerate at least 1 hour. 
5. Slice each sandwich into thirds. Garnish each slice with cucumber slices, parsley sprigs, chives or celery leaves.