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Ribbon Sandwiches (Rainbow Sandwiches)
Redondo

Ribbon Sandwiches (Rainbow Sandwiches)

These vegetarian ribbon sandwiches are buttery, colorful, and absolutely perfect for tea parties, birthdays, or brunch spreads. With layers of carrot, beetroot, and spinach-parsley spreads, these rainbow sandwiches are a nostalgic favorite — made healthier and prettier than ever.
Prep Time 1 hour 50 minutes
Cook Time 50 minutes
Total Time 4 hours 10 minutes
Servings: 40 mini sandwiches
Course: Appetizer
Cuisine: South Asian, Sri Lankan
Calories: 167

Ingredients
  

  • 570 g baby spinach or half romaine lettuce
  • 20 g parsley
  • 2 green chili peppers
  • 1/4 tsp sea salt
  • 1 pinch black pepper
  • 150 g margarine or butter
  • 350 g baby carrots
  • 1/4 tsp turmeric
  • 1 pinch black pepper
  • 1/2 tsp ground coriander or cumin
  • 1/4 tsp honey or sugar (optional)
  • 170 g margarine or butter
  • 350 g beetroot
  • 1/2 tsp crushed chili flakes
  • 1/2 green or red chili pepper
  • 1/4 tsp sea salt
  • 1 pinch black pepper
  • 1/2 tsp ground coriander or cumin
  • 1/4 tsp honey or sugar (optional)
  • 170 g margarine or butter
  • 40 slices soft white sandwich bread

Equipment

  • steamer basket for gently cooking vegetables
  • food processor for blending spreads
  • serrated knife for clean sandwich cuts

Method
 

  1. Steam spinach until wilted. Squeeze out all excess water. Process with parsley, chili, salt, and pepper to make a rough paste. Mix with margarine. Set aside.
  2. Steam carrots until fork-tender. Let cool, then process with turmeric, pepper, salt, and honey. Mix into margarine to form smooth orange spread.
  3. Steam beets, peel, and process with chili, coriander, salt, and honey. Mix with margarine to create deep pink/purple beet butter.
  4. Lay out 4 slices of bread. Spread each vegetable filling on 3 slices, then stack all 4. Trim crusts and cut into 4 squares or triangles. Serve or chill.

Notes

For best results, steam your vegetables to avoid watery spreads. Let your sandwiches rest 20 minutes before slicing for cleaner edges. Use margarine for spreads if serving cold, as butter firms up in the fridge.