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Pinwheel Sandwiches


Cheese and pickle variation. Photo: Bruce Murray/VisionFire Studios

The colourful rolled nibbles will have you dreaming of the 1960s.


  • Day-old sandwich loaf, sliced lengthwise
  • Butter or margarine, softened

Filling variations

Pickle: Ham:
  • 2 cans, flaked ham
  • 2 Tbsp sweet pickle relish
  • 1 tsp onion flakes, crushed
  • 3 Tbsp whipped salad dressing


  1. Remove crusts, roll each slice lightly with a rolling pin. This prevents cracking later.
  2. Spread butter to the edge of the bread. Cover to the edge with filing.
  3. Starting at the narrow end, roll up each slice.
  4. Place seam-side down on plate.
  5. Cover with a damp tea towel and chill.
  6. To serve, cut into 12 slices and arrange artfully on serving platter.
  1. At the narrow end of each slice, lay olives, gherkins, or dill pickle slices close together.
  2. Roll from short end. When sliced the centre will feature a small slice of olive or pickle.
  1. Combine ingredients. If too dry, add more salad dressing.
  2. Mash with a potato masher until smooth.
  3. Spread on bread and roll from short end.

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