The Old-School Party Sandwich From The '30s That's Perfect For Feeding A Crowd

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We get irrationally wound up about retro foods — just get us going about vintage Kentucky sawdust pie, for instance. Most fascinating and special to us are old-fashioned foods that we can serve at parties and use to really feel our Betty Crocker oats, complete with patterned aprons and perfectly-coifed hair. We recently uncovered a dainty party sandwich that sounds as tasty as it looks pretty: ribbon sandwiches. Regular readers will remember the origins of afternoon tea sandwiches, and ribbon sandwiches are a part of that oeuvre. Made of soft sandwich bread layered with creamy spreads, ideally in different colors, these sandwiches have the crusts cut off and are perfect for nibbling with a fizzy flute of punch or Champagne at your next baby shower or genteel shindig.

References to ribbon sandwiches date back almost 100 years. A 1930 edition of "The Druggists Circular" suggests using different-colored breads for visual impact, alternatively referring to ribbon sandwiches as "mosaic sandwiches," while the "Spokane Daily Chronicle" introduces the idea of chunky elements like capers, shrimp, and pickled watermelon rings to give texture to your layers. There's no need to complicate things, however. Simple salads like egg salad and tuna salad are ideal, provided they taste good together. Even humble Cheez Whiz can be pressed into service. Fun colors are a plus, although not strictly necessary in modern ribbon sandwiches. Perhaps the best aspect of serving ribbon sandwiches at a party is how simple they are to scale up and riff upon for different tastes. A whole platter of these handhelds make an easy, attractive main dish, and you can always stuff a variety of sandwiches to keep guests happy.

In their most basic form, ribbon sandwiches are stuffed with salads, compound butters, pimento cheese, or other creamy fillers. Feel free to really show off when it comes to dishing up these spreads, however. Why not tuna salad with an aromatic addition that amps the flavor? Or a curry egg salad? How about a spread that incorporates spirulina powder to turn it a natural shade of brilliant green, turmeric for golden yellow, or beet juice for red? You can base the shades around your party's theme, or the favorite colors of your honoree(s). Don't forget to get creative with your bread choices, too: white, wheat, rye, and sourdough not only mix-and-match flavors, but also provide textural and visual contrast.

Making your sandwiches couldn't be easier. Simply grab at least three slices of bread, although it could be many more, and slather with your spreads. Stack 'em up! Keep in mind that the fillings should be very spreadable — old recipes used margarine-based toppings for this reason, although you need not limit yourself. Once your sandwiches are done, slice off the crusts and cut into pretty slices or triangles. The process should go quickly once you've made your spreads and completed your mise en place, so don't be dismayed if you are feeding a lot of folks ... you can batch these very efficiently. We bet your friends and loved ones will enjoy these lovely, old-school sandwiches, which are both aesthetically pleasing and yummy at the same time.