Pesto Corn and Black Olives Pinwheel Sandwich
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 11676 times
Pinwheel sandwiches have a timeless charm! The attractive spiral shape of the pinwheels, which reveal the stuffing is sure to appeal to everyone.
While the thought of pinwheel always reminds us of jam or cream lined ones, here we present a very innovative Pesto Corn and Black Olives Pinwheel Sandwich.
Buttered bread is first lined with pesto, a classic spread of walnut, basil and garlic, and then topped with corn and olives, before being rolled up and sliced.
This savoury snack is a pretty sight to behold and even more interesting to munch on! Make sure you serve it immediately.
Have a go at other pinwheels like Pinwheel Sandwiches , Date and Chocolate Pinwheels , Vanilla and Chocolate Pinwheels , Jam Pinwheels and Carrot Pinwheels which are equally appealing.
- Boil enough water in a deep non-stick pan, add the spinach and basil, mix well and cook on a medium flame for 2 minutes.
- Drain and refresh it with cold water.
- Combine all the ingredients along with the basil-spinach mixture in a mixer and blend till smooth.
- Transfer the pesto into a bowl and keep aside.
- Place the sweet corn kernels on a chopping board and roughly chop them using a big sharp knife. Keep aside.
- Place a bread slice on a clean, dry surface and spread ½ tsp of butter and 1½ tsp of pesto evenly over it.
- Place ½ tbsp of sweet corn on one side of the bread slice, top it with ½ tsp of black olives and finally sprinkle a little mixed herbs and chilli flakes evenly over it.
- Tightly roll the bread slice from one end to another to make a roll.
- Cut the roll into 5 equal portions using a sharp knife.
- Repeat step 2 to 5 to make 13 more pinwheel sandwiches.
- Serve immediately.
Nutrient values per pinwheel
|Energy|| 89 kcal|
|Protein|| 2.7 gm|
|Carbohydrate|| 12.6 gm|
|Fat|| 3.6 gm|
|Fiber|| 0.2 gm|
|Calcium|| 45.4 mg|
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