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Rainbow Ribbon Sandwiches with Colorful Vegetable Fillings Recipe

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4.1 from 13 reviews

Ribbon Sandwiches, also known as Rainbow Sandwiches, are colorful and flavorful layered sandwiches made with three vibrant vegetable butter spreads—spinach, carrot, and beetroot—combined with soft white sandwich bread. These sandwiches are visually striking and perfect for entertaining or a light, refreshing meal, offering a unique twist on classic sandwiches with nutritious steamed and spiced vegetable spreads blended with margarine or butter.

Ingredients

Spinach Filling

  • 570 g baby spinach (or half spinach and half romaine lettuce)
  • 20 g parsley (top stems and mostly leaves)
  • 2 green chili peppers (or 1 serrano pepper)
  • ¼ tsp sea salt
  • Generous pinch of black pepper (or to taste)
  • 150 g margarine (or butter)

Carrot Filling

  • 350 g baby carrots (or whole carrots)
  • ¼ tsp turmeric
  • Generous pinch of black pepper
  • ¼ tsp sea salt
  • ½ tsp ground coriander or cumin
  • ¼ tsp honey (or sugar, optional)
  • 170 g margarine (or butter)

Beetroot Filling

  • 350 g beetroot
  • ½ tsp crushed chili flakes (adjust to taste; optional)
  • ½ green chili or red chili pepper (optional)
  • ¼ tsp sea salt
  • Generous pinch of black pepper
  • ½ tsp ground coriander or cumin
  • ¼ tsp honey (or sugar, optional)
  • 170 g margarine (or butter)

Bread

  • 40 slices soft white sandwich bread (see recipe notes)

Instructions

  1. Prepare Spinach Filling: Steam the baby spinach (or half spinach and half romaine lettuce) in a steamer basket over simmering water until just wilted. Remove and cool completely, then squeeze out excess water using hands or cheesecloth. Process the cooled spinach, parsley, green chilies, sea salt, and pepper in a food processor until a rough paste forms. In a large bowl, whisk 150 g margarine together with 250 g of this paste until smooth and season to taste. Set aside.
  2. Prepare Carrot Filling: Steam baby carrots (or chopped whole carrots) for 15-20 minutes until fork-tender. Let cool uncovered on a paper towel to evaporate moisture. Process steamed carrots with turmeric, ground coriander or cumin, black pepper, sea salt, and honey or sugar in a food processor until a chunky paste forms. In a large bowl, whisk together 170 g margarine and 250 g of this carrot paste until smooth. Season to taste and set aside.
  3. Prepare Beetroot Filling: Slice beetroot tops off, then steam beetroots until tender, similar to carrots. Cool on paper towels to avoid staining. Peel off skins by hand once cooled. Process steamed beets with crushed chili flakes, ground coriander or cumin, black pepper, sea salt, optional green or red chili, and honey or sugar in a food processor until a rough paste with small beet pieces forms. Whisk 170 g margarine into 250 g of this beet paste until smooth. Season to taste and set aside.
  4. Assemble Ribbon Sandwiches: Lay out four slices of soft white sandwich bread. Spread a thin even layer of the carrot butter on one slice, the spinach butter on another, and the beet butter on a third. Stack the slices in any order so you have a multi-layer sandwich alternating bread and colorful spreads, with the fourth slice on top. Trim off the crusts with a sharp knife to create a square sandwich, then cut into four smaller sandwiches (square, triangles, or finger sandwiches). Repeat with remaining bread slices and fillings.
  5. Serve or Store: Serve the sandwiches immediately for best freshness. To store, place sandwiches in an airtight container without compressing them and refrigerate for up to 4 days. If butter was used, let sandwiches soften at room temperature before serving.

Notes

  • Use either margarine or butter according to preference; if using butter, allow sandwiches to soften before serving.
  • The bread slices should be soft white sandwich bread for optimal texture and appearance.
  • When steaming, maintain about 1-2 inches of water in the pot and cover with a lid for effective steaming.
  • Squeezing out excess water from steamed vegetables is crucial to prevent soggy spreads and ensure good texture.
  • Spices such as coriander, cumin, and chili can be adjusted based on taste preference and heat tolerance.
  • Beetroot stains surfaces and hands; use paper towels and gloves if desired.
  • Sandwiches can be cut into various shapes: squares, triangles, or long finger sandwiches for presentation variety.
  • The fillings create a visually beautiful layered ribbon effect when the sandwich is sliced.

Find it online: https://lauracooks.com/rainbow-ribbon-sandwiches-with-colorful-vegetable-fillings-recipe/