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Ask your baker to slice an unsliced loaf of bread LENGTHWISE
pinwheel sandwiches. See Tips below!
California Pinwheel Sandwiches
2 loaves unsliced white bread, sliced lengthwise (16 slices)
2 c. California dip (Lipton)
16 thin slices cooked ham
16 thin slices Swiss cheese
4 large dill pickles,
Trim crust from bread; flatten bread with rolling pin. Spread 2 tablespoons California dip on each slice of bread; top with slice of ham and cheese. Place pickle across one end
of bread; roll up, starting at pickle end. Wrap in waxed paper or plastic wrap; chill.
To serve, cut into 1/4-inch slices. Makes about 10 dozen sandwiches.
Rolls may be frozen for future use.
Shrimp Pinwheel Sandwiches
1 can drained shrimp
1 (8 oz.) pkg. cream cheese
1 c. Miracle Whip
few green onions, chopped
few drops food coloring
Blend together well.
Bread: 1 loaf tinted bread. Order it to be cut lengthwise. Trim off crusts with electric knife. Can do 3 at a time easily. Spread on filling evenly.
Then roll up end to end and secure with toothpick. Wrap the rolls (3) together in plastic wrap. If freezing, cover over with foil and place on cookie
sheet. Cut each roll into 5 sandwiches with electric knife.
bread slices, or bread sliced lengthwise
1/3 c. chopped pimento
1/3 c. chopped onions
1 (8 oz.) cream cheese
2 egg yolks
3 Tbsp. vinegar
3 Tbsp. sugar
pinch of salt
Beat together and cook filling ingredients, then add pimentos (chopped fine), onions
(chopped fine) and cream cheese. Beat until creamy. Let cool. Cut crust off bread and
spread with filling. Line up olives at edge and roll up and wrap in Saran Wrap and
freeze overnight. Slice while still frozen.
Tips: Use unsliced bread. If you can't
get a Baker to slice if lengthwise for you
you can do it your self. Use unsliced bread, trim crusts except the bottom one.
Placing the crust on your left, cut the loaf lengthwise into 1/8 - 1/4 inch slices.
set the crust aside. (electric knife is a good tool for this or a good bread knife.)
Run rolling pin lightly over each bread slice, to compact it slightly and prevent
the slice from tearing when you roll it up. Spread each slice with soft butter,
then your choice of filling (not too thickly). Use 3 olives, 1 sprig of water cress,
an asparagus stock or gherkin pickle at the end of the roll. Start rolling at the
garnish end. If no garnish, roll from either end. It is important to roll as evenly
and as tightly as possible.
Wrap each roll securely in waxed paper, plastic wrap or aluminum foil. You can
wrap these either already cut into slices ( 1/4 - 1/2 inch slices about 5 sandwiches)
or uncut to be sliced later, depending on when they will be served. Refrigerate
for 3-4 hrs. or freeze ahead if the filling will allow that.