Best Vegetable Pinwheel Sandwiches

Vegetable Pinwheel sandwiches are perfect, dainty fresh pinwheel-shaped sandwiches filled with crunchy vegetables in a flavorful mayonnaise sauce. These bite-size finger foods are full of nutritious carrots, cabbage and bell peppers.  They are so easy to make, they are perfect for your party or as healthy snacks for your kids.

During my days in New Delhi, we used to frequent a bakery outside our housing community and my favorite snack to buy (along with vegetable puffs, and of course, cakes) was vegetable mayonnaise sandwich.

One bite into these soft, fresh sandwiches and I was hooked onto them.  I would look for any excuse to frequent this bakery for another round of mayo sandwich binging!! In those days, mayonnaise was not easily available in the grocery store and I was wary of making my own.

Nowadays, you will find rows of mayonnaise bottles (some eggless too) with different flavors added to them.  In these pinwheel sandwiches, I have used eggless mayonnaise with garlic flavor.  You can use any flavor of mayonnaise you like.

Carrots, cabbage and bell pepper have been added for the crunch and nutrition factor.  To spice it up (“spicy” is my middle name!!), black pepper powder and crushed red pepper have been mixed in.  You can choose to avoid this if you are serving them to kids. If you can brave it, stir in some finely chopped jalapenos too!!

Soft fresh bread works best for pinwheel sandwiches. I have used white bread (the only kind my neighborhood baker has), but you can use whole wheat bread, which is better for you. If you can find uncut fresh bread at your bakery, ask your baker to cut them into long horizontal slices; these are perfect for pinwheel sandwiches.

Crusts have to be trimmed off and each slice flattened with a rolling pin. If you cannot get uncut bread to slice horizontally, use regular slices which can then joined by moistening the edges. Slather softened butter (salted or unsalted) to prevent the sandwiches from going soggy due to the filling.

Once you have made the filling, making pinwheels is a quick process.  Cover in plastic wrap and chill thoroughly or even overnight and cut into even slices with a sharp knife.

Healthy, colorful, pretty looking vegetable mayonnaise sandwiches are ready to be devoured with your evening chai or coffee, at parties (as a starter or appetizer), and even as a healthy snack for your kids!

Another crunchy and healthy dish you can make with mayonnaise is Creamy Coleslaw which you can enjoy as a salad or in mushroom burgers!!

Do try my version of pinwheel sandwiches and let me know in the comments below or on my Facebook page.

Step-by-step method:

  • Finely chop the vegetables or grate them.  You can use a food processor to chop them (quick and fast method).

  • Transfer the chopped vegetables into a bowl.
  • Stir in the mayonnaise, black pepper powder and crushed red pepper (according to how hot you want your sandwich). Mix gently and keep aside.

  • At this stage, do a taste test and add salt accordingly.  The mayonnaise I used is slightly sweet, so if you prefer yours sweet, add some sugar too.
  • Trim crusts from the bread slices (do not waste these; you can use the crusts for making bread crumbs later). Try to make the slices as equal in size as possible.

  • Using a rolling pin, flatten each slice gently.
  • Place them such that they are overlapping each other in a single row.

  • Wet the edges of the sides overlapping and seal the edges to join them by pressing them together.
  • Gently spread butter over the slices evenly.

  • Divide the mayo-veggie mixture equally among the bread slices and spread evenly with a knife.
  • Place a few olives at one end of the slices (the shorter end).

  • Gently start rolling the slices tightly (from the shorter end), to make a tight roll.

  • Wrap the rolls in plastic wrap and refrigerate for at least 1 to 2 hours or even overnight.

  • Just before serving, remove plastic wrap and slice the rolls with a sharp knife.

  • Serve scrumptious vegetable mayonnaise pinwheel sandwiches with your evening tea, at parties or even in your kids’ lunch box.
  • Dry crusts at room temperature till totally dry and all the moisture has gone.  Blitz or blend to fine crumbs and use them to coat tikkies, cutlets or any other deep fried or shallow fried dish.  Store leftovers in refrigerator.

 

Best Vegetable Pinwheel Sandwich
Fresh, bite-sized pinwheel sandwiches, filled with crunchy vegetables in a flavorful mayonnaise sauce; perfect as a finger food with your chai or coffee, at any party or to treat your kids to a healthy snack.
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981 calories
120 g
45 g
46 g
25 g
13 g
431 g
1540 g
19 g
1 g
30 g
Nutrition Facts
Serving Size
431g
Amount Per Serving
Calories 981
Calories from Fat 403
% Daily Value *
Total Fat 46g
70%
Saturated Fat 13g
66%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 10g
Cholesterol 45mg
15%
Sodium 1540mg
64%
Total Carbohydrates 120g
40%
Dietary Fiber 14g
55%
Sugars 19g
Protein 25g
Vitamin A
176%
Vitamin C
195%
Calcium
35%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 7 to 8 slices of white or whole wheat bread (I have used white bread as my bakery makes only white!!)
  2. ¼ cup finely chopped or grated carrots
  3. ¼ cup finely chopped bell pepper/Capsicum
  4. ¼ cup finely chopped cabbage
  5. 2 tablespoons finely chopped green onions
  6. Few pimento stuffed green olives (optional)
  7. 2 to 3 tablespoons eggless mayonnaise
  8. Softened butter (at room temperature)
  9. Black pepper powder
  10. Crushed red pepper
  11. Salt to taste
Instructions
  1. Finely chop the vegetables or grate them. You can use a food processor to chop them (quick and fast method).
  2. Transfer the chopped vegetables into a bowl.
  3. Stir in the mayonnaise, black pepper powder and crushed red pepper (according to how hot you want your sandwich). Mix gently and keep aside.
  4. At this stage, do a taste test and add salt accordingly. The mayonnaise I used is slightly sweet, so if you prefer yours sweet, add some sugar too.
  5. Trim crusts from the bread slices (do not waste these; you can use the crusts for making bread crumbs later). Try to make the slices as equal in size as possible.
  6. Using a rolling pin, flatten each slice gently.
  7. Place them such that they are overlapping each other in a single row.
  8. Wet the edges of the sides overlapping and seal the edges to join them by pressing them together.
  9. Gently spread butter over the slices evenly.
  10. Divide the mayo-veggie mixture equally among the bread slices and spread evenly with a knife.
  11. Place a few olives at one end of the slices (the shorter end).
  12. Gently start rolling the slices tightly (from the shorter end), to make a tight roll.
  13. Wrap the rolls in plastic wrap and refrigerate for at least 1 to 2 hours or even overnight.
  14. Just before serving, remove plastic wrap and slice the rolls with a sharp knife.
  15. Serve scrumptious vegetable mayonnaise pinwheel sandwiches with your evening tea, at parties or even in your kids’ lunch box.
Notes
  1. Always use fresh bread (no more than 1 day old) to make easy rolling without finding yourself with cracked and shredded bread sandwiches!!!
  2. No matter what the filling, it is best to lightly butter the slices to avoid soggy sandwiches.
  3. Make sure you do not overfill the layers of bread as then it will be difficult to make tight rolls.
  4. Use only vegetables that have low moisture content (no tomatoes or cucumber!!). Non-vegetarians can use tuna, shredded cooked chicken, finely chopped boiled eggs etc.
  5. If you find making pinwheels too much work, just use this filling between 2 slices of buttered bread for a quick tasty sandwich!!
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calories
981
fat
46g
protein
25g
carbs
120g
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Curry and Vanilla http://www.curryandvanilla.com/
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