Ribbon Sandwiches (dairy)
makes 25-30

For hearts and diamond sandwiches, cut out slices of bread with shaped cookie cutters and sandwich with filling of your choice.

2/3 cup egg salad
2 tablespoons finely chopped fresh dill
2/3 cup whipped cream cheese
2 tablespoon finely chopped sun-dried tomatoes
2/3 cup tuna salad
2 tablespoons finely chopped black olives
24 slices white or brown sandwich bread
3-4 tablespoons unsalted butter, softened

In a small bowl, mix the egg salad with chopped dill. In a separate bowl, mix the cream cheese with sun-dried tomatoes. In a third bowl, mix the tuna salad with black olives. Set aside. Thinly butter both sides of 12 slices bread . Butter remaining 12 slices on one side only. Place one slice, butter side up, on a cutting board.Spread with a rounded tablespoon egg salad mixture. Top with a slice of bread buttered on both sides. Spread a rounded tablespoon cream cheese mixture over. Lightly press another bread slice, buttered on both sides, on top. Finish with a rounded tablespoon tuna salad mixture and cover with a bread slice, buttered side down. Press lightly. With a serrated knife, remove the crusts (may be frozen and saved for breadcrumbs.). Cut into ½-inch thick slices. Repeat with remaining bread and fillings. Arrange on platter and cover tightly with saran wrap. May be refrigerated up to 4 hours.

Approx. nutrients per sandwich: calories – 80 protein – 3g carbohydrates – 7g

Fat – 5g cholesterol – 22mg sodium – 128mg