Ingredients
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
Preparation
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.
