Those who have read my bio on the blog or knows me really well would know how big of a part food plays in my life – not just in filling up my tummy, but in unearthing so many wonderful memories and emotions of my childhood days. Living away from home probably made me a sentimental fool, who craves to re-live the times that I had with the most important people in my life – my family.
The recipe for these ribbon sandwiches that I am sharing today too has is roots in my childhood and I bet is a memory almost any Sri Lankan would be able to fondly recall – kid’s birthday parties! Unlike our generation, back in the days, food for birthday parties were rarely (if not never) catered; every single morsel of those amazing food were hands made by the loving moms, aunts, grandmas and little kids like me who wanted to be useful in the kitchen. I recall parties at my maternal aunt’s house for which the entire family would gather from morning till evening, preparing the most delicious little canapés and decorating the house and preparing games and goodie bags. I am sometimes surprised by how vividly I still remember each and everyone of those times and I really wish more of our generation would attempt to keep such traditions alive.
I will do a series of posts with different Sri Lankan party snacks as a tribute to those happy memories and let me start off by doing a post on ribbon/ rainbow sandwich.
This is a really easy recipe and the only hard thing is to wait for the beetroots to boil. It is also a perfect way to feed carrots, beets and greens to fussy little kids because the sandwich looks too beautiful not to eat.
Cast of characters:
- Boiled carrots
- Boiled beetroots
- 3 x Chopped green chillies
- Chopped parsley
- Softened butter
- Salt and Pepper
- White bread
Grate the boiled carrots and mix it with 1/3 of the butter and cheese. Season with salt and pepper and set aside.
Lastly, mix in chopped green chillies (de-seeded) with a handful of chopped parsley leaves (or salad leaves) with the remaining butter and cheese. You could also use cream cheese for this layer as it will help the rather coarse parsley and green chilies to blend into a smooth paste.
After making the individual pastes, I usually place them in the fridge for about 15 mins so that it will cool down abit and become more spreadable on the bread. But if you are running out of time you could just go ahead.
You will need four slices of bread to make one sandwich. Apply a layer of carrot paste to one slice of bread, beetroot to the next and a layer of parsley to the third slice and lastly top with a slice of plain bread to make it into a sandwich.
Once you have assembled the sandwich, pretty gently slice off the four crusty sides of the bread and you will be left with a beautiful three layered sandwich.
You could slice them diagonally into two triangles or slice horizontally and vertically from the centre to make four petite sandwich squares. You could prep these early and cover with a damp cloth or cling film and leave in the fridge for a good 2-3 hours.
Tip: If you forgot to leave the butter out to soften, you could always grate the butter using a grater just how you would do with cheese. It will help soften the butter in no time!