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Italian Pesto Cheese Sandwiches

3 from 2 votes

Prep Time 30 minutes
Total Time 30 minutes
Recipe CategoryVegetarian
Served AsSnacks
Servings 4


  • 9 slices of white bread
  • 1 cup grated carrot
  • 1/4 cup pitted green olives
  • 3 cheese slices
  • 1/4 cup soften butter
  • salt and pepper to taste
  • for basil pesto sauce- 1/3 cup pine nuts
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 2 garlic cloves
  • 1/2 tsp sea salt
  • 1/2 cup extra-virgin olive oil


  • To prepare pesto, toast the nuts for 3-4 minutes in low flame for extra flavor. Now pour everything in blender and blend till smooth.
  • Trim crust from the bread slices
  • Using a rolling pin, flatten each slice gently
  • Place 3 bread slices in such a way that they are overlapping each other in a single row.
  • Gently spread butter over the slices gently.
  • Place grated carrot in first slice, sprinkle salt and pepper.
  • Place a cheese slice in middle bread.
  • Gently spread basil pesto sauce in last bread slice.
  • Place few olives at one end of the slices.
  • Roll the wraps in cling film and refrigerate for at least an hour.
  • Just before serving, unwrap the roll and slice with a sharp knife.


1) Squeeze out the juice after grating the carrots to make it dry.
2) Always use fresh breads so they won’t crack while rolling.
3) Play with variety of filling for your pinwheels.
Italian Pesto Cheese Sandwiches - Plattershare - Recipes, food stories and food lovers

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3 from 2 votes

divya jain
divya jain

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