Cucumber pinwheels, or cucumber and cream cheese sandwich rolls, are always a huge hit, no matter where or when you serve them. Great for picnics, bbqs, school or work packed lunches, afternoon tea or even a light dinner!
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Ingredients:
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4 pieces lavash bread (or flour tortillas)
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several Persian cucumbers, or a large English cucumber
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8 oz (227 g) cream cheese, at room temperature
Instructions:
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Peel and thinly slice the cucumber.
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Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
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Next, layer the cucumber slices over the cream cheese.
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Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
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Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
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Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.
Notes:
- Readers have successfully used flour tortillas.
