Slices of fresh cucumber and a spread of mint-laced cream cheese are the fillings for these petite sandwich-bread pinwheels. Pictured with our Prawn Salad Tea Sandwiches and Roast Beef, Tomato & Cheese Tea Sandwiches.
Cucumber & Mint Cream Cheese Pinwheels
Serves: 15
Ingredients
- 3 slices firm white sandwich bread
- 2 ounces (¼ cup) cream cheese, softened
- 1 teaspoon minced fresh mint
- ½ teaspoon fresh lemon zest
- ½ teaspoon fresh lemon juice
- 1 dash fine sea salt
- 1 English cucumber
Instructions
- Trim the crusts from long edges of bread slices.
- In a small bowl, stir together cream cheese, mint, lemon zest and juice, and salt.
- Using a vegetable peeler, shave 15 (5x1 ¼-inch) lengthwise strips from cucumber.
- Using a rolling pin, roll white bread slices to a ¼-inch thickness. Divide cream cheese mixture among bread slices. Spread cream cheese into a thin, even layer over bread slices. Starting on one long side, shingle 5 cucumber slices on top of cream cheese, trimming as necessary. Starting on a long end, roll up bread jellyroll style to encase cucumber and cream cheese. Wrap each log tightly in plastic wrap and refrigerate for at least an hour.
- Just before serving, unwrap logs and place on a cutting surface. Using a thin, serrated bread knife in a gentle sawing motion, trim and discard ends to make 5-inch-long logs. Cut each log into 5 (1-inch) slices. Serve immediately.
