Mini Pinwheel Sandwiches

Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
Mini Pinwheel Sandwiches
www.letsgetcooking.org.uk
A pinwheel sandwich is a slice of bread that has been flattened with a rolling
pin. The bread is then sliced, filling added, and it's rolled up to make small
wheel shapes.
These sandwiches require a little more effort to make than traditional
sandwiches, but the end result is worth it! Why not serve these for a teatime
celebration event together with the St Clements Drink (page 18), Fruity Jam
Tarts (page 30) and Tropical Fruit Salad (page 10) recipes in this pack? Have a
look at the other tea-time ideas in the recipe section of the Let’s Get Cooking
website to complete your delicious spread.
Dairy, Wheat, Gluten
Equipment
Ingredients
Colander
Serves 4
(Makes 20 small pinwheels)
Serves 10
(Makes 40 small pinwheels)
4 lettuce leaves
8 lettuce leaves
Chopping board x 2
½ cucumber
1 cucumber
Sharp knife
4 slices wholemeal bread from a
medium-sliced sandwich loaf
8 slices wholemeal bread from a
medium-sliced sandwich loaf
Bread knife
150g low-fat cream cheese
300g low-fat cream cheese
4 thin slices cooked ham (optional)
8 thin slices cooked ham (optional)
Kitchen paper
SUI11/010
Rolling pin
!
Made it? Rate it
Table knife
Cling film
Top tips
Chilling the sandwich rolls before serving makes them easier to slice.
fully.
Use really fresh bread, which is moist, as dry bread will not roll success
Keep even pressure on the rolling pin to prevent tearing the bread.
the salad
Thin layers of filling are needed so that the sandwich will roll up - try grating
meats.
sliced
instead of slicing and use readyches soggy.
Avoid using wet ingredients, such as tomatoes, as these will make the sandwi
and rolling.
You can make larger pinwheels by joining three slices of bread together
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Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
Mini Pinwheel Sandwiches
www.letsgetcooking.org.uk
Method
1. Wash the lettuce leaves in the colander. Dry with
kitchen paper and tear into small pieces.
2. Wash the cucumber, slice very thinly and pat dry with
kitchen paper.
3. Remove the crusts from the bread slices using the
bread knife and chopping board.
4. Flatten each slice of bread with a rolling pin, rolling
from the short edge.
5. Spread the cream cheese onto one side of each slice of
bread.
6. Lay the sliced ham onto the sandwich (if using).
7. Arrange about three cucumber slices and some lettuce
on top of the sandwich filling.
8. Using your clean fingers, roll up each sandwich,
starting from the longer edge, into a long sausage
shape. Keep all the ingredients together and firmly
packed during the rolling process.
9. Wrap the sandwich rolls in cling film and refrigerate
for about 30 minutes until chilled.
10.Remove the sandwiches from the wrap and cut each
roll into five slices.
Something to try next time
• Try adding 4–8 finely chopped sun-dried tomatoes and different-flavoured
cream cheese, such as ones with chives, pineapple or garlic.
• Use chutney or mustard as spreads for the sandwiches to complement
different fillings.
SUI11/010
• Vary the vegetables you add to your sandwich, red pepper and radish work
well but cut them very thinly.
• Use the Fabulous Fish Pâté recipes on page 20 as a filling.
• Use wraps to make the pinwheels, as they don’t need rolling before filling.
You can buy various colours and flavours, such as herb and tomato.
Prepare now, eat later
Prepare ahead?
• Prepare the vegetables and keep in plastic
bags or airtight containers in the fridge for up
to four hours.
• Remove crusts and flatten the bread, keep in
an airtight container for up to two hours.
Keep for later?
• The sandwich rolls can be wrapped in cling
film and refrigerated for up to four hours.
Slice just before serving.
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