Ribbon Sandwiches

These sandwiches are usually served at cocktail parties as canapé. However, it can also be served for breakfast. Again, order for unsliced loaf of bread, but there are bakeshops now that sells bread sliced so that will do.

Ingredients:

1 loaf unsliced bread, preferably pastel colored

1 block of butter, softened

1 block of cheese, grated

1 can pimientos, drained and sliced

Procedure:

1. Slice top, bottom and side of loaf bread. Store crusts for other uses.
2. Slice the loaf bread lengthwise, about half-inch thick. Set aside.
3. In a large bowl, combine softened pimientos and mix well.
4. Spread butter and cheese mixture on loaf slices. Starting from narrow end, roll bread towards other end, jellyroll fashion.
5. Wrap each roll of bread tightly in plastic wrap.
6. Refrigerate at least one hour to allow bread filling to firm up.
7. Slice and serve.

Recipe is from FOOD Magazine, September 1999 issue.

*image courtesy of http://www.ninemsn.com.au