Pinwheel Sandwiches

About Pinwheel Sandwiches

Ingredients

 

• White bread, edges trimmed 6 slices
• Tomato ketchup 2 tbsps
• Cheese 2 slices
• Mint chutney 2 tbsps

 

How to Make Pinwheel Sandwiches (Stepwise Photos)

Method

1. For each roll, arrange three slices of bread, one after the other to make a rectangle, on the worktop.
2. On one slice spread 1 tbsp tomato ketchup, on the second slice keep cheese slice and on the third slice spread 1 tbsp mint chutney.
3. Roll the slices from one end to the other, wrap in cling film and keep the refrigerator for 1 hour to set. This way the roll will retain its shape.
4. Unwrap the rolls, cut into ½ inch thick circles, keep them on serving plates and serve chilled.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps