Chilled pinwheel sandwiches

Soft uncut bread, one loaf
1 tbsp green chutney Butter
2 tbsp cheese grated
1 cup finely chopped mixture of onions, tomatoes and cucumber

Cut the bread into long rectangles by cutting horizontally. Hold each slice over boiling water for a few seconds to soften. Press lightly with a rolling pin on the work surface. Apply butter, then chutney on each slice. Sprinkle vegetable mixture and cheese over them.

Carefully roll from one end towards the other as tightly as possible, without breaking the bread. Secure with toothpicks if required to hold. Chill rolls for an hour in the fridge, wrapped in a moist cloth. Remove toothpicks, cut into 1/2 circles and serve with tomato sauce.

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