Healthy Vegetable Pinwheel Sandwich
20 minutes
1144 reads
About Healthy Vegetable Pinwheel Sandwich
Healthy Vegetable Pinwheel Sandwiches are a vibrant, eye-catching snack that kids will absolutely love, whether served at breakfast or packed into lunch boxes. Bursting with the natural colors and crunch of grated carrot, bell peppers, cabbage, and green onions, these pinwheels are as nutritious as they are fun to eat.
Easy to prepare and irresistibly tasty, they make a delightful addition to parties or family gatherings. Not only do they offer a healthy alternative to traditional snacks, but their playful spiral shape ensures they're always a hit with children and adults alike.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 1/4 cup Carrot finely chopped or, grated
- 1/4 cup Bell Peppers finely chopped
- 1/4 cup Cabbage finely chopped
- 2 tbsp Onions chopped, green
- 2.5 tbsp Mayonnaise eggless
- 2 tbsp Butter at room temperature softened
- 1/2 tsp Peppers black
- 1/4 tsp Pepper crushed, red
- 1/4 tsp Salt or as per taste
Instructions
- 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. Mix gently and keep aside.
- 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.
- 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 kidsTM lunch box.
Recipe Notes
Always use fresh bread (no more than 1 day old) to make easy rolling without finding yourself with cracked and shredded bread sandwiches!!!
Additional Tips
- For an extra burst of flavor and a subtle heat, spread a thin layer of green chutney or mint-coriander chutney on the bread before adding the vegetable filling.
- To keep the pinwheels from becoming soggy, pat dry the grated vegetables with paper towels before mixing them with mayonnaise and butter.
- If you want to make these vegan, substitute the mayonnaise and butter with plant-based versions or use hung curd (strained yogurt) for a tangier, creamy spread.
- For best results when slicing, tightly roll the bread with the filling, wrap the roll in plastic wrap, and refrigerate for at least 20-30 minutes before cutting; this helps the pinwheels hold their shape and gives cleaner edges.
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Recipe Nutrition
Calories: 122kcalCarbohydrates: 5gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 285mgFiber: 1gSugar: 3g
Shakuntla Tulshyan
Articles: 90
5 Comments
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Great recipe! I’m eager to try it.
This looks so tasty! Thank you.
What a flavorful dish! Thanks for sharing.
I’m loving this recipe already!
Absolutely wonderful! Can’t wait to make it.