Recipe: Cake Sandwich, Ribbon Sandwiches - Dear Judy: I remember eating those sandwiches

at all girls parties (Sorority parties) at the University. Here in Puerto Rico we call them Cake Sandwiches (Bizcocho de Sandwiches). Here is my own translation of a recipe from an old Cuban book that was my mother's property. I am including also a recipe that I found at the Internet, but that is not complete because it mentions how to do the sandwich but not how to frost it. Excuse me for the errors in the translation.

CAKE SANDWICHES
from "La Cocina en el Hogar" by Dolores Alfonso y Rodr guez, 1963.

Some parsley sprigs
1 1lb loaf of white bread (cut in 4 vertical slices)
3/4 cup watercress or asparagus paste for sandwich filling
3/4 cup ham salad for filling sandwiches
3/4 cup egg salad filling for sandwiches
2 cream cheese pks of 3 ounces each
1 dill pickle
1 pimento for garnish
3 or 4 pimento stuffed olives for garnish

Take the bread slices and cover the first one with asparagus or watercress paste for a greeb color. Put the slice paste side up in the serving dish. Cover with another slice and cover the slice with ham salad paste for a pink color. When doing the ham salad you can add a processed red pimento to the paste and it will take a beautiful red color. Cover the sandwich with another slice. Cover it with egg salad with some mustard added for a yellow color. Add the last slice to cover the cake. Beat the cream cheese, until it is soft. Add the cheese on top of the sandwich with a spoon and use a table knife or spatula to spread it over the cake. Spread the sides of the cake also. You can also use the special gadget that bakers use for cakes, filling it with the cream cheese spread. Garnish it with the pimento slices and sliced stuffed olives, forming vegetable flowers. Put it inmediately in the refriferator until serving time. Serve in slices, like a cake. It is impressive but represent a lot of work for modern cooks.

This is the Internet recipe from Chef to Chef:

Ribbon Sandwich
Yield: 10 Servings

1 wheat bread, unsliced, loaf
1 white bread, unsliced, loaf
8 oz tuna, can, drained
1/4 c celery, minced
1 tb sweet pickle, chopped
4 eggs
1/2 c mayonnaise
1/2 tsp mustard
salt and pepper to taste

Hard boil eggs. Shell and chop eggs. Mix eggs with 1/4 c mayonnaise, mustard, salt and pepper. Drain tuna. Mix tuna with 1/4 c mayonnaise, celery and sweet pickle. Refrigerate in separate bowls. Trim crusts from each loaf. Slice each loaf into 5 to 7 horizontal slices. Take out egg and tuna mixture. Alternate spreading tuna and egg mixture on each horizontal slice. Wrap in foil or plastic and refrigerate overnight. Unwrap next day. Cut this loaf of alternating bread and fillings into 15 to 20 crosswise slices. Each slice can be halved. Keep refrigerated until served.