Vegetable Pinwheel Sandwiches

Introduction: Vegetable Pinwheel Sandwiches

About: A full-time blogger with a passion for cooking and baking! Check out my blog www.curryandvanilla.com for simple and delicious creations from my kitchen!

Vegetable Pinwheel sandwiches are perfect, dainty fresh pinwheel-shaped sandwiches filled with crunchy vegetables in a flavorful mayonnaise sauce. These bite-size finger foods are full of nutritious carrots, cabbage and bell peppers. They are so easy to make, they are perfect for your party or as healthy snacks for your kids

Step 1: INGREDIENTS NEEDED:

7 to 8 slices of white or whole wheat bread

¼ cup finely chopped or grated carrots

¼ cup finely chopped bell pepper

¼ cup finely chopped cabbage

2 tablespoons finely chopped green onions

Few pimento stuffed green olives

2 to 3 tablespoons mayonnaise

Softened butter (at room temperature)

Black pepper powder

Crushed red pepper

Salt to taste

Step 2: INSTRUCTIONS:

Finely chop/mince the vegetables or grate them. You can use a food processor to chop them (quick and fast method).

Step 3:

Transfer the chopped vegetables into a bowl.

Stir in the mayonnaise, black pepper powder and crushed red pepper (according to how hot you want your sandwich).

At this stage, do a taste test and add salt accordingly. The mayonnaise I used is slightly sweet, so if you prefer yours sweet, add some sugar too

Mix gently and keep aside.

Step 4:

Trim crusts from the bread slices (do not waste these; you can use the crusts for making bread crumbs later).

Try to make the slices as equal in size as possible.

Step 5:

Using a rolling pin, flatten each slice gently.

Place them such that they are overlapping each other in a single row.

Step 6:

Wet the edges of the sides overlapping and seal the edges to join them by pressing them together.

Gently spread butter over the slices evenly.

Step 7:

Divide the mayo-veggie mixture equally among the bread slices and spread evenly with a knife.

Place a few olives at one end of the slices (the shorter end).

Step 8:

Gently start rolling the slices tightly (from the shorter end), to make a tight roll.

Step 9:

Wrap the rolls in plastic wrap and refrigerate for at least 1 to 2 hours or even overnight.

Step 10:

Just before serving, remove plastic wrap and slice the rolls with a sharp knife.

Step 11:

Serve scrumptious vegetable mayonnaise pinwheel sandwiches with your evening tea, at parties or even in your kids’ lunch box.

Step 12: NOTES:

Always use fresh bread (no more than 1 day old) to make easy rolling without finding yourself with cracked and shredded bread sandwiches!!!

No matter what the filling, it is best to lightly butter the slices to avoid soggy sandwiches.

Make sure you do not overfill the layers of bread as then it will be difficult to make tight rolls.

Use only vegetables that have low moisture content (no tomatoes or cucumber!!).

Non-vegetarians can use tuna, shredded cooked chicken, finely chopped boiled eggs etc.

If you find making pinwheels too much work, just use this filling between 2 slices of buttered bread for a quick tasty sandwich!!

Sandwich Challenge 2020

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Sandwich Challenge 2020

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