Ribbon sandwiches on cake stand

Mix It Up

Other fillings could be: pimento cheese, peanut butter and jelly, tuna, ham salad or any desired filling. Ribbon sandwiches give the cook an opportunity to be creative.

There are many options when it comes to crafting a ribbon sandwich. The southern treat can be a combination of any sandwich filling, really, from pimento and cheese with egg salad to Nutella and bananas with peanut butter and honey – the options truly are limitless with this classic double- or triple-decker. 

The ribbon sandwich goes by many names, such as tea sandwich, finger sandwich and rainbow sandwich. It is known as the child’s sandwich and allows for as much or as little creativity as desired. They are popular in the South at family get-togethers, bridal parties and even tea parties. 

Ribbon sandwiches have also been referred to as lady’s sandwiches because they are dainty but packed with flavor. Plus, ladies tend to serve them at their fanciest affairs. 

These delicious morsels really can be used for any event, whether it be a day on the water kayaking or a fancy bridal shower. The ribbon sandwich is a great and easy go-to for nearly any gathering that requires finger foods. 

Since July 4 is right around the corner, we decided to share one of our favorite ribbon sandwich recipes.

Egg and Smoked Chicken Ribbons


3 Eggs, boiled and peeled

12 slices white bread, sandwich

2 tablespoons mayonnaise, creamy

1/2 teaspoon celery salt

3 1/2 tablespoons of butter, softened

1/2 cup hummus

1 1/2 cups chicken, shaved, smoked

1 cup microgreens (could substitute for spinach or whatever green leafy vegetable tastes good).



Combine eggs, celery salt and mayonnaise in a bowl and mash together until smooth.

Lay out four bread slices and generously spread with egg mixture.

Top with another slice of bread and spread with butter.

Arrange the slices of chicken over the butter and spread with hummus (I prefer roasted red pepper hummus).

Sprinkle microgreens over the hummus. Butter remaining bread slices and sandwich on top of the greens.

Stack the sandwiches in a container and cover them with cling wrap. Chill until required.

To serve, cut off outside crusts to make neat squares, and then cut each layered sandwich into three ribbons.