Annika Eats

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!

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.
Prep Time 30 mins
Cook Time 0 mins
Course Breakfast, Appetizer, Snack, Bread, tea time, Finger food, Brunch, High Tea
Cuisine Indian
Servings 4 Whole Sandwiches

Equipment

  • Mixer/Blender
  • Spatula
  • Serrated knife
  • Butter knife

Ingredients
  

Green Chutney -

  • 1 cup Coriander leaves fresh
  • 10 pcs Mint leaves fresh
  • 4 Cashews
  • 1 Green chili
  • 1 tbsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Ginger freshly chopped
  • 1 pc Garlic clove
  • 1/4 tsp Salt

Orange Chutney -

  • 2 Red chilies
  • 1/2 cup coconut
  • 1 tsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Ginger freshly chopped
  • 1/4 tsp Salt
  • 1/2 Tomato

Assembly -

  • 4 tbsp Spread cheese
  • 2 tbsp Butter soft
  • 20 slices White bread

Instructions
 

  • To make the Green Chutney, add all the ingredients into the mixer and grind. Keep stopping the mixer and scraping down the sides until everything is smooth and combined into a paste. Once done place in the fridge. Should take 5 mins.
  • To make the Orange Chutney, add all the ingredient into the mixer and grind. Scrape down the sides and make sure it is a smooth paste. Once done place in the fridge. Should take 3-4 mins.

Assemble

  • Get 4 slices of bread and line them up in front of you. Butter each slice lightly. Spread a dollop of the green chutney on one, the spread cheese on the second slice, orange chutney on the third slice and leave the fourth slice empty.
  • Place the second slice (spread cheese) on the first slice (green chutney) cheese spread side up. Place the third slice (orange chutney) on the spread cheese slice facing up. Cover the sandwich with the last empty slice of bread.
  • Using a sharp knife cut the sides of the bread and cut the sandwich into half length wise.
  • Enjoy with potato chips aka wafers or chai.

Notes

  • Do not add too much water/ liquid into the chutney as it cannot be thickened once thinned out. You rather have a thick spread than a liquid runny one. So be mindful while making the chutney.
  • Whip the butter a little to make it lighter and fluffy before spreading.
    Ideally a serrated knife will work best to cut the sides of the bread.
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