Tricolored Ribbon Sandwich

Spicy tangerine colored coconut and red chili chutney with a classic green chutney and spread cheese sandwiched between white slice bread. A childhood snack time favorite with a patriotic twist for India’s Independence Day.

I remember devouring these sandwiches as a child. Mum wouldn’t make them as it was too much effort so we used to buy them from 20th century (the local store near my house that also sold things like puffs, pastries and pies). Once a month on a Sunday we would buy these sandwiches after church and I loved how elegant and pretty the sandwiches looked. This sandwich was also a staple at birthday parties where we would get a box of treats filled with samosa, patties, cake, wafers, juice and this sandwich

A Ribbon sandwich is nothing but a triple decker sandwich filled with colorful spreads including spicy/sweet chutneys, soft cheese, corned beef, mayonnaise with carrot, tuna pate, mustard, ketchup etc. The fillings were so interesting and made every sandwich exciting. I loved seeing the different colors and wondering how food could be this beautiful. And here I am today sharing my Ribbon Sandwich recipe with you all.

Now, I must say there are many ways to make them and you can add any fillings/spreads you like but I am have embraced my patriotism with the Indian Independence Day coming up. Hence I have made a green and orange chutney that is naturally colored with the ingredients, I also use salted butter between the layers to break up the layers, it adds the “white” layer which completes the flag.

We are making a green chutney that is perfect for sandwiches. The consistency is thick and spreadable means no sloppy edges or chutney spilling out of the sandwich once bitten. Using fresh coriander, mint and ginger this chutney is fresh and very simple to make. You do need a good mixer to make everything a paste. I have made this chantey in a mortar and pestle but it does take time and patience to grind everything by hand until it is a fine paste.

The orange chutney is a lovely dipping sauce as well, the addition of coconut calms down the heat and makes for a well balanced sauce. Even though I say sauce it is thick in consistency which means you can spread it over your sandwiches with ease. We use freshly grated coconut, red kashmiri chilis or any red chilis, ginger, cumin and chaat masala. The chilis need to be red to give you the orange color. If you don’t have any, don’t make this chutney. You cannot use chili powder here. If you don’t have any chaat masala, check out how to make your own at home here.

When it comes to butter or cheese you can use any you like. I like using Amul salted butter here as it reminds me of home but you can use spread cheese, slice cheese, mayonnaise or thick yogurt.

The bread used here is traditional white slice bread, the sides are cut giving you the perfect high tea looking fancy sandwich. Don’t throw your sides away, grind them into breadcrumbs – use it wherever needed. We have made this with brown bread but I don’t remember ever eating brown bread as a child and this recipe today is all about recreating that childhood ribbon sandwich.

Ideally you want to serve this with some potato chips but honestly they are delicious as it is. Depending on the filling sometimes it is served with ketchup or hot sauce as well. The chutneys can last in the fridge for 3-4 days in an air tight container. However once the sandwiches are assembled they last for the day, the chutneys will make the bread a little soggy and ruin those distinct layers. It is ideal to keep them in the fridge so that they stay fresh. I like to wrap them in cling film before storing.

I think we have talked enough about these sandwiches, let’s make some. Happy Independence Day Ninjas!