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
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5 hard-boiled eggs, peeled
1/2 tsp Spanish 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)
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
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.
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Originally published August 24, 2013.
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