Perfect pinwheel picnic sandwiches

These fun sandwich bites are the perfect thing for last-minute, late-summer picnics!

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pinwheel sandwiches

Roberto Caruso

Instead of the same old sandwich, pack a batch of these fun pinwheels. We’ve even made the fillings for these swanky bites a bit more interesting: Egg salad gets a Spanish twist while our tuna boasts Mediterranean flavours.

Spanish egg-salad lunch sandwiches

Prep 25 min
Total 30 min plus overnight refrigerating time
Makes 6 servings

Ingredients

  • 5 hard-boiled eggs, peeled
  • 1/2 tsp S panish hot smoked paprika 2 tbsp mayonnaise
  • 1/2 tsp salt 5 slices whole wheat sandwich bread, cut horizontally (ask the bakery to do this for you)
  • 1 tbsp butter, at room temperature
  • 25 small pimiento-stuffed or manzanilla olives

Instructions

  • GRATE eggs into a medium bowl. Stir in paprika, mayo and salt. Season with pepper.
  • CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each with a little butter on 1 side. Divide egg salad equally among bread slices, and smooth with a knife.
  • LAY 4 or 5 olives at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Per serving: 247 calories, 11 g protein, 21 g carbs, 13 g fat, 4 g fibre, 703 mg sodium.

Mediterranean tuna lunch sandwiches

Prep 20 min
Total 25 min plus overnight refrigerating time
Makes 6 servings

Ingredients

  • 3 52-g cans Italian-style olive-oil packed tuna, drained
  • 1 tsp lemon zest
  • 1 tsp herbes de Provence
  • 1 tsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1 tbsp chopped capers
  • 1 tbsp drained and chopped pickled banana peppers
  • 5 slices white sandwich bread, cut horizontally (ask the bakery to do this for you)
  • 1 tbsp butter, at room temperature
  • 5 sweet baby gherkin pickles, sliced in half lengthwise

Instructions

  • COMBINE tuna with zest, herbs, Dijon, mayo, capers and peppers in a medium bowl.
  • CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each slice with a little butter on 1 side. Divide tuna salad equally among bread slices and smooth evenly with a knife.
  • LAY 2 gherkin slices, end to end, at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Per serving:  237 calories, 11 g protein, 26 g carbs, 9 g fat, 1 g fibre, 582 mg sodium.

One comment on “Perfect pinwheel picnic sandwiches

  1. can these be frozen

    Reply

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