Pinwheel Sandwich Beautiful In Colour Yummy In Taste Food

PINWHEEL SANDWICH - BEAUTIFUL IN COLOUR, YUMMY IN TASTE!

Steps:

• Take 1 Jumbo bread slice and carefully chop off the edges.
• Now prepare a mixture of cheese and butter in your mixer.
• Apply 2 tbsp of this mixture on the bread slice.
• Now lay in a beautiful manner, the tomatoes on the bread slice, spreading them all over.
• Cover with 2 tbsp cheese-butter mixture again.
• Now sprinkle 1 tsp of chopped parsley or corriander leaves all over the slice.
• Roll it like a chappati (roti).
• Place this roll on an aluminium foil and roll it again.
• Seal the roll in the foil like how toffee wrappers are sealed.
• Refrigerate for half an hour.
• Once cold, apply mustard paste all over the sandwich and roll it on a plate of chopped parsley or corriander.
• Cut the rolled sandwich into pieces of desired shapes and sizes and serve immediately!

PINWHEEL SANDWICHES

Steps:

• Place cream cheese in a bowl and soften to room temperature stirring with a wooden spoon to 'creamy' consistency.
• Add flaked - skin and bone free - red salmon, stir thoroughly.
• Add chopped parsley and continue stirring until a very smooth paste consistency is achieved.
• Cut bread into 1/2 inch wide lengthwise slices, discard outer crusts.
• Remove from crusts from 4 sides of each long slice, maintaining a neat oblong shape.
• Place one slice of bread on cling wrap
• Use rolling pin, start at narrow edge and roll firmly, but slowly and gently along the length of bread slice back and forward until most of the air is removed. About 1/8 inch thick should be achieved with no holes or tears.
• Spread salmon and cream cheese paste to cover the bread slice about 1/8 - 1/4 inch thick, no more.
• Starting at the narrow end, gently but firmly roll up the bread and salmon paste sandwich.
• Now roll the sandwich up in the cling wrap twisting ends of cling wrap to eliminate air, keeping shape neat.
• Repeat with each slice, until all of filling used
• Refridgerate for two to three hours until quite firm.
• Remove from wrap and slice with a very sharp breadknife into 1/4 inch slices wiping blade after each slice to maintain the contrast between the bread and the filling and serve on a platter.
• These end up pinwheel shape and look clever and taste great.
• Other fillings to be mixed with the full fat cream cheese are avocado, minced cooked chicken, crushed pecans, etc. and a mixture of different fillings looks very appetising together on the plate.

FANCY PINWHEEL SANDWICHES

Steps:

• You will be making two different types of pinwheels: Roast Beef with Cheddar and cucumber in a tomato wrap and Turkey with bacon and garlic herb cheese in a spinach wrap.
• Wash head of lettuce and dry thoroughly.
• Slice off the ends of the cucumber and remove the skin.
• Cut in half lenghtwise and each half again and scoop out seeds with a spoon.
• Slice each quarter into thin, wedgeshaped strips.
• Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together.
• Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling.
• Lay 2 slices of Roast Beef on top of the lettuce.
• Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle.
• Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese.
• Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure.
• Repeat for the 4 remaining wraps.
• You use the same preparation process for the Turkey and Garlic Herb Pinwheels using the Spinach wraps, garlic and herb cheese spread, Smoked Turkey and the lettuce leaves. Omit the cucumber and add 3 bacon strips placed crosswise over the turkey. Roll and cover with plastic wrap.
• Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them.
• After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!
• You will have 50 slices of each kind of pinwheel when you are finished.