Cucumber and Cream Cheese Sandwich Rolls 

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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!

Ingredients

  • 4 pieces lavash bread (or flour tortillas)
  • several Persian cucumbers, or a large English cucumber
  • 8 oz (227 g) cream cheese, at room temperature

  • Instructions
  • Peel and thinly slice the cucumber.
  • 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.
  • Next, layer the cucumber slices over the cream cheese.
  • 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.
  • 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.
  • Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.
  • Notes
  • Readers have successfully used flour tortillas.

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