Ribbon Sandwiches

For a stylish sandwich lunch, try Merrilees Parker`s luxurious stacks of wheaten brown bread, egg mayonnaise, chive-speckled cream cheese and gravadlax
By Merrilees Parker
Ribbon Sandwiches
  • Rating:
  • Serves: 2
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 eggs
  • 1 tsp English mustard
  • 4 tbsp mayonnaise
  • 1 tbsp chopped flat leaf parsley
  • 6 tbsp cream cheese
  • 1 tbsp chopped dill
  • 40 g butter, softened
  • 12 slices wheaten brown bread, (or substitute rye if preferred)
  • 100 g gravadlax, slices
  • freshly ground salt and black pepper


1. Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.

2. Place the eggs in a bowl and mash with the mustard and mayonnaise.

3. Season to taste and stir in the parsley; set aside.

4. Mix the cream cheese with the chives and a good grinding of black pepper.

5. Butter the bread.

6. Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.

7. Cover another 2 slices of bread with the slices of gravadlax make into sandwiches with another 2 slices of bread.

8. Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.

9. Make 2 stacks. Lay a gravadlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.

10. Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

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