Pinwheel Sandwich | Revisiting Through The Lens Series – 12

All my childhood memories are strongly entrenched with eating these delicious Pinwheel Sandwiches.

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

I always praise my mom’s cooking, not only because of cooking Indian staple diet of dal, rice, sabzi, roti but also introduced us to all types of home-made international food – vegetable in white sauce, pizza, cakes, chowmein, chopsuey, and many other such delights.

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

These Pinwheel Sandwich though not really international cuisine was a revolutionary take on sandwiches in those days and even today.

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

I make it quite often specially for kids parties at my place and everyone loves them.

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

“Photography is about a single point of a moment. It’s like stopping time. As everything gets condensed in that forced instant. But if you keep creating these points, they form a line which reflects your life.” – Nobuyoshi Araki

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

I bet no one can eat just one. For detailed tutorial check here.

Pinwheel Sandwich | Revisiting Through The Lens Series - 12

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

Check out earlier Revisiting Series here.

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3-4 rolls

Pinwheel Sandwich | Revisiting Through The Lens Series – 12

This is a sure-shot hit recipe with kids for a party or just a snack.

Ingredients

  • 1 Big Bread, sliced lenghtwise (horizontal)
  • 1/4 cup of tomato sauce
  • 1/4 cup of green chutney
  • 1/4 cup of butter

Instructions

  1. Wet cheesecloth or fine muslin. Spread on a tabletop or work surface.
  2. Take a rolling pin & lightly roll 3 slices of bread separately, as to slightly flatten the bread slice without breaking it.
  3. Now spread butter on one slice, chutney on second & sauce on third slice.
  4. Place all slices on top of each other with butter slice in middle.
  5. Now take one end (smaller edge) of the bread sandwich & start rolling it towards the other end. Roll firmly & evenly.
  6. Once rolled, roll them in aluminium foil or cling film tightly. I had run out of foil/ film so I used plain paper.
  7. Twist the edges of the foil/ film like a toffee. Now refrigerate for 1/2-1 hr or even overnight.
  8. Remove from refrigerator, slice & serve cold with tea or coffee or in kid’s tiffin. :)

Notes:

Original recipe here

It stores well upto a week in refrigerator if suitably moistened.

http://lemoninginger.com/2014/10/31/pinwheel-sandwich-revisiting-lens-series-12/