Mum's coriander chutney & egg mayo butter "Ribbon" sandwiches

With sunshine 365 days of the year, picnics were never a novelty in Pakistan neither was the mid-day 35 degree plus temperatures conducive to them! However the best time of the day was sunset when the unrelenting sun would hide it's exhausted face behind clouds and set gracefully leaving a orange glow in the sky. Nothing could beat the 30 minute drive to the beach to settle on the warm sands of Karachi's gorgeous beaches and bite into my mother's ribbon sandwiches, (as their 2 layers resemble a two-tone ribbon!) laced with a buttery coriander chutney in one layer and a buttery egg mayo in the other. And there I would sit for a while soaking in the sunset while admiring the beautiful golden sky and the balmy enveloping breeze. But, my best memories of these delightfully surprising sandwiches are my childhood birthday parties added a pretty colour to the birthday spread.I share these ribbon sandwiches which are perfect for  the English picnic season and it being National Picnic Week, with or without the sun shining, there is no reason not to make these to enjoy over a cup of Earl Grey or enjoy as an afternoon snack - a great alternative to a classic cucumber sandwich. The bursts of mint coriander chili with a twist of egg mayo add an interesting kick to a regular old sandwich and it's pretty "ribbon" look makes it a fun and different - Simple picnic flavours, Pakistani-style.To make about 24-30 small finger sandwiches (about 4 from one sandwich)Ingredients:For the 'Green' ribbon - Coriander butter chutney:1 large bunch fresh coriander leaves10 mint leaves1 small green chili (de-seeded if desired)75 g of salted butter, softened1 tsp brown sugarFor the 'Yellow' ribbon - Egg mayo butter:3 hard boiled eggs2 tbsp free range egg mayonnaise70 g of salted butter, softened2 tsp french mustard1 large crushed pepper1-2 drops of yellow food colourA loaf of fresh soft white breadMethod:1. To make the coriander chutney butter filling place the coriander, mint, chilis and sugar in a small blender and create  a fine paste, and you will need to add very little water in order to create a chutney. It is important not too make a very watery chutney otherwise the sandwiches get soggy. Pour into a bowl and add the softened butter. Stir until everything is mixed well, add seasoning if desired.2. To make the egg mayo butter filling, in a food processor blend together the egg, mayonnaise, butter and yellow food colour until you have a smooth paste. Pour into a bowl and add pepper and season further if desired. Both fillings can be refrigerate for using later, though you will need to bring them to room temperature before spreading.3. To make the sandwiches - Take 3 slices of bread, On 2 slices of bread spread about 1 tbsp of coriander chutney butter and then sandwich together. Next spread about 1/2 tbsp of egg mayo butter on the top of one side of sandwich with the coriander chutney butter and 1/2 tbsp on the third slice of bread. Sandwich this on top the the egg mayo sandwich. You now have a three bread slice sandwich.4. To finish, cut the crusts off and then cut up to 4 finger sandwiches (i.e. not triangles but straight rectangular sandwiches, cut lengthways). Serve immediately or cover in cling film and refrigerate, but bring to room temperature before serving.