Ribbon Sandwich with Coconut Coriander Chutney and Carrot - Mayonnaise Paste

The idea of making these Ribbon Sandwiches came about for a religious function where around 30 people were invited to our home. We thought we would make something very simple like a sandwich, but a single sandwich would not suffice and would be too little of a snack so I thought why not make it large like a ribbon sandwich, The name Ribbon Sandwich, as with these bread slices cut into triangular shapes, having the bread edges cut, the sides appear like strips or colored ribbons, like in our case they are ribbons of orange white and green, just like our Indian tricolor flag. The green color comes from the Coconut Coriander Chutney, the white color comes from the slice of bread and the orange color comes from Carrot - Mayonnaise Paste. 

The tangy taste of coconut and coriander in the Coconut Coriander Chutney along with a blend and sweet taste of the carrot and mayonnaise in the Carrot - Mayonnaise Paste gave the sandwich a different taste altogether, a rich and simple taste for a vegetarian sandwich like this. I would recommend making these sandwiches for breakfast as they are quite healthy using main ingredients like coconut, coriander, and carrot. The pastes can be made on previous days and kept refrigerated so that these can be used on the go. I also did make these pastes on the previous day and kept them refrigerated before using them.

It was quite a tedious task making these 40 sandwiches, that too Ribbon sandwiches, thanks to my mother in law who came to my aid in making these, which helped me save a lot of time. As we cut the edges from the bread slices, there were lots of edges left which I did not want to waste, therefore I stored these bread slice edges for later from which I managed to make croutons, toasties, and breadcrumbs.

The recipes listed below using all the remaining bread edges from the ribbon sandwiches made in various forms:

• Bread Pudding Cake
• Tomato Onion Croutons Salad
• Crouton Curd Mayonnaise Salad
  

Since these sandwiches were made around three hours before the function, we wrapped these ribbon sandwiches in a moist cloth, so that they would not dry up until the function started. The sandwiches were very much appreciated and enjoyed by each and every guest at our place.

Ingredients

Coconut Coriander Chutney (A Medium Sized Bowl)
Carrot - Mayonnaise Paste (A Medium Sized Bowl)
Sliced Loaf of Bread (5 Loaves around 12 Slices)

Servings / Time

40 Sandwiches / 1 Hour 30 minutes

Preparation

1. Take 3 Slices of bread, cut the edges from all four sides using a bread knife.

2. Apply Coconut Coriander Chutney to the first slice of bread, a little butter can be added if the chutney is slightly dry, then add a plain slice of bread as the second slice, now apply the Carrot - Mayonnaise Paste to the third slice of bread. Press the slices together and cut in between the two opposite corners to get two triangular shaped ribbon sandwiches as seen in the image.

Please Note: See that you apply a nice thick coating of each paste to have a better taste of these ribbon sandwiches as the main taste lies in these pastes.

3. To preserve the sandwiches for a little longer time and to avoid letting the sandwiches getting dry wrap them in a nice moist cloth. They remain fresh and just good enough to eat. The sandwiches can be refrigerated and should be however consumed within 2 days.

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