Pin wheel Sandwiches

Pin wheel sandwiches.

These sandwiches taste yummy with fresh bread as rolling them becomes easier.

I prefer to make them from bakery breads, be it whole meal, brown or white bread.

You have the choice of asking the baker to slice it horizontally unlike the normal bread.

In case there is no choice you could just trim the edges and keep 3 slices slightly of trimmed bread over lapped at the edges and with the help of little milk or water press the overlapped bread with your fingers so that the bread slice gets longer and easier for rolling.

It’s healthy and yummy and lasts for about 4-5 days.

Children will love it!

Here is the recipe:

Ingredients:

Bread

Different varieties of chutneys.

Butter

Cling film.

Red chutney:

Red chillies2-3

Tomato roasted and skinned-2

Garlic-2 to 3 cloves

Cumin 1-4 spoon

Salt to taste.

Blend to paste and the chutney is ready.

Green chutney: coriander leaves-handful without stem

Cumin seeds-1/2 spoon

Ginger-1/4 piece

Garlic 3 cloves

Green chillies 3 to 4

Hung curds-1 cup.

Salt as per taste.

Grind all the above except curds and then add curds and mix it well

Please Note:

The coriander leaves can be replaced with mint leaves and you can prepare mint chutney.

Coriander chutney

1 bunch of coriander leaves

Jaggery-1 table spoon

Tamarind purée -1.5 table spoon

Red or green chillies 4

Salt to taste.

Grind all the above and the chutney is ready.

Method:

Apply butter to all the bread slices. Now take a long slice and apply the coriander chutney over the buttered slice ( about 2 inches)

Then next layer apply red chutney followed by coriander chutney.

Now slowly roll the bread slice and wrap it in a cling wrap.

Follow the same procedure for the rest of the slices and then put the rolls in a container and put the in the refrigerator.

After about 30 mins you may slice the rolls and the pinwheels are ready.

Enjoy as is or with any chutney of your choice or tomato sauce/ketchup.