Vegetable Pinwheel Sandwiches

Finely chop the vegetables or grate them. You can use a food processor to chop them (quick and fast method). Transfer the chopped vegetables into a bowl.

Stir in the mayonnaise, black pepper powder and crushed red pepper (according to how hot you want your sandwich). Mix gently and keep aside. At this stage, do a taste test and add salt accordingly. The mayonnaise I used is slightly sweet.

Trim crusts from the bread slices (do not waste these; you can use the crusts for making bread crumbs later). Try to make the slices as equal in size as possible. Using a rolling pin, flatten each slice gently.

Place them such that they are overlapping each other in a single row. Wet the edges of the sides overlapping and seal the edges to join them by pressing them together.

Gently spread butter over the slices evenly. Divide the mayo-veggie mixture equally among the bread slices and spread evenly with a knife.

Place a few olives at one end of the slices (the shorter end). Gently start rolling the slices tightly (from the shorter end), to make a tight roll.

Wrap the rolls in plastic wrap and refrigerate for at least 1 to 2 hours or even overnight. Just before serving, remove plastic wrap and slice the rolls with a sharp knife.

Serve scrumptious vegetable mayonnaise pinwheel sandwiches with your evening tea, at parties or even in your kids’ lunch box.