Pinwheel Sandwich Recipe

Pinwheel sandwiches are a fun, colorful and easy finger food snack. I often make them when I want something light but filling, especially on warm days. These small rolls look impressive but come together with simple ingredients. You can customize the Pinwheel Sandwich fillings based on what you have at home. Kids also enjoy them because of the soft texture and mild flavours.

How I Make Pinwheel Sandwiches

Pinwheel sandwiches are rolled sandwiches made by flattening bread, spreading a creamy layer, adding vegetables and herbs, and rolling everything into a tight log. When you slice the log, you get neat spiral patterns that look very attractive.

You can serve pinwheel sandwiches for small parties, potlucks or kids’ tiffin boxes. They also work well as a quick evening snack because they don’t need any cooking. You can prep them in advance and chill them until serving time.

In this Pinwheel Sandwich recipe I use whole wheat bread to keep it wholesome. The fillings are simple but flavourful. Cream cheese and avocado give a soft, creamy base.

Fresh vegetables like cucumber, tomato, carrot add crunch. Celery, basil and olives add brightness. Cheddar cheese gives a mild richness and ties everything together.

You can easily change the vegetables based on what is available. Sometimes I use only cucumber and grated carrot when I want to keep it simple. You can also add chopped bell peppers, lettuce and cooked corn.

Optionally choose to add a little cottage cheese if you like, but make sure it’s well drained so the extra moisture doesn’t soften the bread.

The main trick to good pinwheels is rolling the bread tightly and chilling the log before slicing. This helps the sandwiches hold their shape and slice neatly. Once you know the basic method, you can create many variations at home.

Whole wheat bread works well for pinwheel sandwiches, but it can be a little tricky to roll because it’s firmer and not as soft as white bread.

Make sure you use fresh bread and not dry or days-old slices, as fresh bread flattens better and doesn’t crack while rolling.

The slices need to be pressed evenly so they stay flexible and hold together. Once rolled properly, the pinwheels hold their shape well and taste wholesome too.

More Tasty Sandwiches

• Veg Sandwich
• Potato Sandwich
• Mayonnaise Sandwich
• Avocado Sandwich
• Cheese Sandwich

Step-by-Step Pinwheel Sandwich Recipe

Making this vegetarian Pinwheel Sandwich recipe is easy. Keep the bread, fillings ready and work gently while spreading and rolling.

Prep Bread & Make Avocado Filling

Start by taking 6 slices of whole wheat bread, trim the edges and gently flatten each slice with a rolling pin so they roll easily.

Lay a long piece of cling film on a chopping board and place the bread slices on the cling film.

Do not forget to trim the edges of the bread slices.

2. Mash 1 medium ripe avocado in a bowl. Add 4 to 5 drops of lemon juice (to prevent discoloration) , ¼ teaspoon of ground black pepper and salt according to taste.

3. Mix well and keep aside.

Make Cream Cheese Filling

4. In another bowl, take ⅓ cup cream cheese (softened). Add 1 tablespoon chopped coriander or parsley and 2 tablespoons finely chopped celery.

If you like a creamier filling, mix in 1 to 2 teaspoons of mayonnaise.

Tip: You can add finely chopped capsicum or spring onion greens instead of celery, or skip it if you don’t have it. The filling still tastes nice even without celery.

Note: Cream cheese already has a little salt, so if using salt, add it carefully, especially if you’re adding cheddar or olives.

5. Mix everything until smooth and even.

Assemble Bread

6. Place 3 flattened bread slices on the cling film (placed on a chopping board), slightly overlapping them. Moisten the overlapping edges well so they stick firmly.

They shouldn’t be dry, or the slices will separate and tear while rolling. At the same time, avoid making them too wet, because overly soggy bread can break during rolling.

Add the remaining slices in the same way if you’re making more rolls. I’ve used 3 slices for one pinwheel roll. Since the recipe uses 6 slices in total, you will get 2 rolls.

You’ll see parchment paper in some of the process photos because I first assembled the bread sheet on it, which works well for spreading the fillings. But parchment doesn’t grip the bread firmly, so the roll becomes loose.

Cling film gives a much better hold and makes rolling easier. So place the flattened bread directly on cling film before adding the fillings to get a tight, neat roll.

Make Pinwheel Sandwich

7. Spread the cream cheese mixture evenly on the entire sheet of bread.

8. Next spread the mashed avocado layer gently on top.

9. Place 3 to 4 small lettuce leaves (or a small handful of shredded lettuce) if using. Sprinkle half of the ⅓ cup grated carrots.

Next arrange thinly sliced tomatoes (seeds removed) and cucumbers neatly.

Tip: You can also use sliced cherry tomatoes instead of tomatoes. Additionally ensure that the lettuce leaves are rinsed and dried well.

10. Next add sliced black olives and 6 basil leaves.

11. Scatter half of the ¼ to ⅓ cup grated or thinly sliced cheddar cheese.

Season lightly with a pinch of salt, a few pinches of ground black pepper, some mixed herbs and chili flakes if you prefer a slightly spicy taste.

12. Move the chopping board or the cling film by sliding it vertically. The bread will move with it and be in the right place for rolling.

13. Using the cling film to guide you, roll the bread tightly from one side and form a firm log. Close the edges of the cling film too.

Wrap the log completely in the cling film and refrigerate it for at least 30 minutes, or up to 1 hour, so it sets and holds well.

14. Once chilled, remove the cling wrap. Take a sharp serrated knife and slice the Pinwheel Sandwich roll into pinwheels about 1 inch thick.

Arrange them on a plate and serve pinwheel sandwiches chilled or at room temperature. You can garnish with some grated cheese if you like.

Serving Suggestions

Serve Pinwheel Sandwich chilled or at room temperature. They work well as a starter for parties, a light brunch, school tiffin, travel snack or even as a quick evening bite.

These pinwheel sandwiches pair well with light and creamy dips. You can serve them with Pesto, Guacamole, Muhammara or a simple Mayonnaise. These dips match the soft flavors of the cream cheese and avocado filling.

If you prefer something familiar, you can also serve them with Cilantro Mint Chutney or Cilantro Chutney. Use a small amount on the side so the fresh, mild flavors of the sandwiches stay balanced.

Kids may enjoy them with a little Ketchup, which is always a simple and familiar option.

Storage

Keep the prepared rolls wrapped in cling film in the refrigerator. Since the filling has tomatoes, it’s best to slice and serve the pinwheels within an hour so the bread doesn’t turn soft. If you skip tomatoes, you can keep the rolls for a little longer and slice them just before serving.

Once sliced, store any leftovers in an airtight container and finish them the same day. Avoid freezing, as the bread becomes dry and the texture changes.

Dassana’s Recipe Tips

• Flatten: Flatten the bread evenly so it becomes soft and flexible. This helps the slices stick to each other and prevents cracks when you start rolling. Press gently and make sure the edges are also flattened.
• Chill: Chill the rolled log for at least 30 minutes. This firms up the filling and helps the bread hold its shape, so you get neat, clean spirals when you slice it.
• Moisten: If the bread feels dry, brush a very thin layer of softened butter or dab a little water only on the overlapping edges. Dry bread tears easily while rolling, but too much moisture can also make it soggy, so keep it balanced.
• Don’t overfill: Spread the fillings in a thin, even layer. Too many vegetables or too much cream cheese will make the roll bulky and cause it to open or break while cutting.
• Fresh herbs: Use fresh basil, coriander or parsley for the best flavor. They brighten the filling and add freshness without overpowering the cream cheese and avocado.
• Avocado: Add a few drops of lemon juice to the mashed avocado to keep the color bright and prevent browning. Mix it well so the flavor stays mild and pleasant.
• Slice: Use a sharp serrated knife and cut with a gentle sawing motion. This prevents the pinwheels from squashing and helps you get clean, smooth slices every time.
• Bread type: Whole wheat bread is slightly firm, so make sure the slices are fresh. Fresh bread flattens better, rolls smoothly and doesn’t crack at the edges.

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