Veg Pinwheel Sandwich

The impetus for making these sandwiches came when we got new samples of bread in our office. With so much bread stuffing my freezer, hunting bread recipes became more of a necessity ;-)

I came across this wonderful idea on the internet. Now I find that pinwheel sandwiches are probably the best looking sandwiches. They are the tiny little sandwiches rolled up in beautiful little discs. They are colorful and frankly get gobbled up in no time.

I am a vegetarian, so I have chosen vegetarian fillings. You can choose any filling you like, as long as it is thinly sliced, and not very watery.

Course: Breakfast, Lunch box meal, Evening snack
Serves: 2-3
Time Taken: Prep time - 15 mins| Refrigeration time - 30 mins| Total time - 45 mins

Ingredients

1/2 cucumber, thinly sliced vertically (easier to roll)

1 medium tomato, thinly sliced vertically

1/2 cup cottage cheese, shredded

9 slices bread, I used different varieties of wholemeal, seeded, white 

Butter or Cheese, for spreading

Tomato Ketchup, for spreading

Mustard sauce,  for spreading

Salt to taste

Pepper to taste 

Method

1. Place bread slices on rolling board and cut the edges. You can use this crust for making breadcrumbs.

2. Flatten them with a rolling pin. You can use each slice to make a sandwich. I used 3 for making bigger rolls with different layers of filling.

3. Spread butter/cheese on 3 slices, ketchup on 3 and mustard on the remaining 3 slices.

4. On first buttered slice place the vertically sliced cucumber. The direction of placing them should be the one in which you would roll the bread.

5. Place the second slice on top of cucumber and put shredded cottage cheese on it. Finer the shred, better the rolling would be.

6. Place the 3rd slice with mustard sauce and put sliced tomatoes on it.

7. Sprinkle salt and pepper to taste.

8. Start rolling this stack like a burrito.

9. Warp these immediately into a plastic food wrap. Seal the edges.

10. Keep in refrigerator for half an hour

11. After half hour, remove the wrap and slice them in bite sized slices (about an inch should do)

12. If you want you can secure them with toothpicks. Serve them on a platter. It also serves as a very good lunchbox snack.

Note
This is a very versatile sandwich and you can make fillings from shredded carrots, shredded peppers, lettuce or spinach leaves, potato mash.
For spreads also you can go crazy with humus, pesto, mint chutney, mayo, guacamole. Go dabble.