Ribbon Tea Sandwiches
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/4 lb butter or margerine
1 tsp prepared mustard
1/2 tsp grated onion
4 tbsp grated bleu cheese
8 slices fresh white bread
8 slices dark whole grain bread
1 - Combine softened butter or margerine with mustard, onion, and cheese.
2 - Beat until smooth.
3 - Trim crusts from bread.
4 - Spread the butter mixture on 6 slices white and 6 slices brown.
5 - Stack slices in 4 piles, alternating brown and white bread and ending with an unspread slice.
6 - Wrap tightly in waxed paper then damp towel.
7 - Chill 1 hour or longer.
8 - To serve, unwrap and cut in 1/2-inch slices from top to bottom.
Makes 24 ribbon sandwiches.
Variations for the filling are what you want to make them. Use jam or
jelly and butter. Omit mustard, onion, and cheese.
Combine butter, cream cheese, and grated orange peel for another
Mix apple butter, cream cheese, softened butter for delicious flavor.
Add grated cucumber or 4 tbsp finely cut water cress in place
of bleu cheese for a spread with fresh, sharp flavor welcome with tea