Race Favourites: Peter Rowland’s pinwheel sandwiches
Melbourne caterer Peter Rowland gave me this recipe for the elegant sandwiches he used to serve in one of the swanky marquees at Flemington on Cup Day. To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthways. His chicken sandwiches are always a big hit.
Inroduction
About this Recipe
By: Sheridan Rogers
This is just one suggested filling – use your imagination to create others. Alternative fillings might include:
Soft goat’s curd or ricotta instead of soft cream cheese.
Smoked salmon instead of roasted capsicum. Season the cream cheese with a little lemon juice and snipped chives. Or use mashed avocado instead of cream cheese.
Strips of prosciutto laid over the cream cheese before adding the roasted capsicum. Omit the capers.
Ingredients
Makes 40 – 50 pinwheels
- 1 loaf unsliced bread, either white or wholemeal
- softened cream cheese, 200g
- roasted red capsicum, 200g, cut into strips
- baby capers, 2 tablespoons, rinsed, dried and chopped
- lemon juice, a squeeze (optional)
Ask the baker to slice a loaf of fresh bread lengthways. Lay bread flat on a chopping board, trim crusts and, using a rolling pin, roll out until it is about 1cm thick.
Spread with the cream cheese, roast red capsicum and top with capers. Squeeze over a little lemon juice. Roll bread up so you have a 7cm log.
Wrap in plastic wrap and place in refrigerator for 15 – 20 minutes. Remove and slice carefully, using a serrated knife, into 1cm discs.