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Salmon Pinwheel Sandwiches
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1 (8 ounce) package | cream cheese, softened |
1/4 cup | mayonnaise |
6 slices soft sandwich bread, (crusts removed, can use white or whole wheat bread I like to use both) | |
12 ounces | smoked salmon |
6 | canned asparagus spears |
1 pinch | cayenne,, (optional) |
Directions:
1
In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
2
Remove crusts from ends of bread slices.
3
Using a rolling pin roll out the bread slices to flatten slightly.
4
Divide/spread the the cream cheese mixture between the 6 slices of bread.
5
Divide and top with smoked salmon slices.
6
Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
7
Roll each slice of bread up firmly.
8
Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
9
Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
10
Cover and refrigerate pinwheels if not serving immediately.
Read more: <a href="http://www.food.com/recipe/smoked-salmon-asparagus-pinwheels-party-sandwiches-160717?oc=linkback">http://www.food.com/recipe/smoked-salmon-asparagus-pinwheels-party-sandwiches-160717?oc=linkback</a>
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