Chicken 'Ribbon' Sandwiches

Today was the first snow of the season. A great Saturday morning to sit at the kitchen table, sip hot coffee and plan my Thanksgiving menu. I actually started a little bit of the 'cooking' already having made a pumpkin cheesecake yesterday and I baked the cupcakes today as well as the homemade cranberry sauce. I've spent the rest of the afternoon surfing online for Christmas gifts and ideas.

If you have a few holiday parties coming up hopefully you will find more than a few appetizer ideas on my site. I've got a thousand more in my files and hopefully I'll be posting quite a number of them over the next few weeks. Today I give you another version of the ever popular 'ribbon' style sandwich.

Chicken 'Ribbon' Sandwiches

8 oz. cream cheese, soft
1/2 t ground ginger
1/2 t five spice powder
3/4 c butter
1/4 c fresh parsley, snipped
10 slices whole wheat bread
5 slices white bread
5 slices of a nice, quality chicken loaf or thick deli slices

Beat the cream cheese and spices in a small bowl with the spices until smooth. Beat the butter with the parsley in a separate bowl. Spread 5 slices of the whole wheat bread with the cheese mixture. Top wtih 5 slices of white bread. Spread those with half of the butter mixture. Top with the chicken. Spread the remaining wheat bread with the butter mixture and place butter side down on the chicken. Cut the crusts from the sandwiches and cut the sandwiches into thirds to make 'ribbons' and then cut each of those into 3 bite sized pieces. This will give you 45 appetizers.Print Friendly and PDF