Vegetarian Ribbon Sandwiches - Creamy and Cheesy

When my daughter was growing up, I always made Ribbon Sandwiches for her birthday parties. These vegetarian sandwiches consist of carrots, beets and green chutney. I recently made these sandwiches for our weekend friends outing. I was thrilled because I have wanted to showcase them for a long time. I love these sandwiches because they make such a beautiful presentation with the ribbons of color running through each sandwich. These were a talk about.... a WOW factor. The best part is they are so simple and inexpensive to make. The spreads for the sandwich can be made ahead and refrigerated. 
This week BM#49, its all about Cheese. Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients:

2 large loaf Sandwich bread

For the Spreads

3 Otty Carrots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

3 Beetroots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

A handful each of coriander and mint leaves
2-3 green chillies (or as required)
1 ½ tsp Lemon juiceSalt to taste

1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
2 Tablespoons Butter
2 Tablespoon Cream Cheese

Method:

For the Carrot spread:

In a blender add the carrot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Beetroot spread:

In a blender add the beetroot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Chutney Spread:

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste. Then add the cream cheese and butter and grind till well blend Remove in a bowl and refrigerate till needed.

Making the Sandwiches:

Take four slices of bread. On one slice, spread the chutney. Cover with the second slice and spread the carrot spread. Cover with the third slice of bread, spread the beetroot spread. Cover with the fourth slice and press lightly. Place all the sandwiches in zip lock bag and refrigerate them till required. Just before serving, Cut the side crust, then cut the sandwich in the middle. This would give you 2 finger sandwiches.

These are so yummy that kids and well as adults loved it and there was demand for more. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Sandwiches, Blogging Marathon