Skip to main content



Photo: Bruce Murray/VisionFire Studios

Simple to make and a delight to look at. 


  • 8 slices day-old brown bread
  • 8 slices day-old white bread
  • Butter or margarine, softened
  • Cream cheese filling


  1. Starting with a slice brown bread, spread butter and filling then and top with white bread. Alternate bread colours until stack is 8 slices high. Repeat for a second stack.
  2. Remove crusts.
  3. Wrap in plastic wrap and chill 30 minutes. Keep reminding filling room temperature.
  4. Cut each stack into 1 cm thick slices.
  5. Spread butter and filling on slices. Stack alternating brown and white bread, forming a checkerboard.
  6. Wrap in plastic and chill.
  7. To serve, cut in 1 cm slices.

More Recipes

IODE Cheese Spread

This spread stores in the fridge for a week and freezes beautifully.    ...

Ribbon Sandwiches

Can’t decide which to try? Have both. This sandwich combines fillings and breads. ...

Tuna and Lime Gelatin

Light tasting, perfect for picnics, this sandwich can be prepared the day before. Correct...

East Coast Living