Pinwheel sandwiches

A brilliant idea for picnic baskets,birthday parties or even lunch boxes.These colorful,bright and super tasty little sandwiches are absolute delights.And the best thing is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush.
This recipe is again from my Amma's cookbook.I grew up eating these.She made it every time we had our school friends over,or whenever we took a long road trip,or during train journeys from Cochin to Calicut(for a vacation at my maternal grandparents).Good ol' days!

On Sunday,my daughter's school was taking their class for a trip to the zoo,and I thought of making these sandwiches for her lunch box.And I thought they would look good on my blog too.....

The biggest challenge however, was to find a perfect loaf of bread,whole and unsliced.All the neighborhood bakeries and supermarkets turned me down.Finally we had to drive all the way down to Spinneys,Al Wasl,to find a large loaf of white bread...Maybe next time I'll try making it with brown bread for a healthier version.

PINWHEEL SANDWICHES

1 large loaf of bread(unsliced)
1/2 cup beans(very finely chopped)
1/2 cup carrots(very finely chopped)
3 large eggs(boiled)
Butter 100 gms(or a little more)
1/2 cup cheese(grated)
Salt to taste
Pepper to taste

Method:
Cut the brown crust off the bread from all six sides.With a serrated knife,slice it horizontally into long slices about 3/4 of an inch in thickness.
Sprinkle about 1/4 cup water over the finely chopped carrot and beans and give it a quick steam on high flame for about 2 minutes.Do not overcook as the vegetables may loose their color and crunch.Strain and keep aside.
In a bowl,mash the boiled eggs well,using a fork.
Add the vegetables,salt, pepper and cheese.Mix until well blended.
Add butter and mix well.The mixture should be of a spreadable consistency.
Take each long slice of bread and steam it until it is warm and soft.Steaming ensures that the slices roll up easily without cracking.
Take it out of the steamer and immediately spread an even layer of the egg/veg mixture.Do not spread it too thick as it may ooze out while rolling.
While still warm,roll it up into a log.
Repeat with all slices of bread.
Cover with foil and refrigerate till the butter is set and the logs take their shape.(A few hours or overnight)
Trim off the uneven edges from each log and slice into uniform rounds or pinwheels.
Enjoy!

NOTE:To slice your loaf with ease,refrigerate it for a few hours or better still,use it the next day.