How To Make Perfect Pinwheel Picnic Sandwiches

Instead of the same old sandwich, pack a batch of these fun pinwheels for your next picnic. We’ve even made the fillings for these swanky bites a bit more interesting: Egg salad gets a Spanish twist, while our tuna boasts Mediterranean flavours.

Spanish Egg-Salad Lunch Sandwiches Recipe

Prep 25 min
Total 30 min plus overnight refrigerating time
Makes 6 servings

Ingredients

• 5 hard-boiled eggs, peeled
• 1/2 tsp Spanish hot smoked paprika
• 2 tbsp mayonnaise
• 1/2 tsp salt
• 5 slices whole wheat sandwich bread, cut horizontally (ask the bakery to do this for you)
• 1 tbsp butter, at room temperature
• 25 small pimiento-stuffed or manzanilla olives

Instructions

• GRATE eggs into a medium bowl. Stir in paprika, mayo and salt. Season with pepper.
• CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each with a little butter on 1 side. Divide egg salad equally among bread slices, and smooth with a knife.
• LAY 4 or 5 olives at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Per serving: 247 calories, 11 g protein, 21 g carbs, 13 g fat, 4 g fibre, 703 mg sodium.

Mediterranean Tuna Lunch Sandwiches Recipe

Prep 20 min
Total 25 min plus overnight refrigerating time
Makes 6 servings

Ingredients

• 3 52-g cans Italian-style olive-oil packed tuna, drained
• 1 tsp lemon zest
• 1 tsp herbes de Provence
• 1 tsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp chopped capers
• 1 tbsp drained and chopped pickled banana peppers
• 5 slices white sandwich bread, cut horizontally (ask the bakery to do this for you)
• 1 tbsp butter, at room temperature
• 5 sweet baby gherkin pickles, sliced in half lengthwise

Instructions

• COMBINE tuna with zest, herbs, Dijon, mayo, capers and peppers in a medium bowl.
• CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each slice with a little butter on 1 side. Divide tuna salad equally among bread slices and smooth evenly with a knife.
• LAY 2 gherkin slices, end to end, at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Per serving:  237 calories, 11 g protein, 26 g carbs, 9 g fat, 1 g fibre, 582 mg sodium.