Checkerboard Sandwiches:
Prepare Ribbon Loaves (below) as directed except - after chilling, cut each loaf crosswise in half. Cut halves lengthwise into thirds. Turn the middle section of each upside down and put it back in place so that the colors alternate. Press together; chill. Cut loaves into 1/2"-slices; cut each slice in half.

6 loaves (about 180 sandwiches)

Ribbon Loaves:
To make 3 loaves, trim crusts from 1 loaf white and 1 loaf whole wheat or rye unsliced sandwich bread; cut each lengthwise into 6 slices. For each ribbon loaf, spread 2 slices white and 1 slice whole wheat bread with 1/2 cup of your favorite sandwich spread on each slice.

Assemble loaves, alternating white and whole wheat slices; top with an unspread whole wheat slice. Wrap and chill. cut loaves into 1/2" slices; cut each slice in half.

3 loaves (about 180 sandwiches)

Trim crusts from thin slices sandwich bread. Spread each slice with soft butter and 3 tbsp of your favorite sandwich spread. Roll up as for jelly roll; secure with wooden picks. Wrap and chill. Cut into 1/2" slices.

One roll makes 8 sandwiches.

Shrimp Cucumber Rounds:
Cut sandwich bread slices into 2" rounds. Spread each round with Lemon Butter: Mix 1 tbsp. lemon juice and 1/4 cup soft butter. Top with a cucumber slice, a dab of softened cream cheese and a cooked tiny shrimp.

Three 2" rounds per slice.