How To Make Pinwheel Lunch Sandwiches - Chatelaine

Step 1

GRATE eggs into a medium bowl. Stir in paprika, mayo and salt. Season with pepper.CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each with a little butter on 1 side. Divide egg salad equally among bread slices, and smooth with a knife.LAY 4 or 5 olives at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Step 2

COMBINE tuna with zest, herbs, Dijon, mayo, capers and peppers in a medium bowl.CUT crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each slice with a little butter on 1 side. Divide tuna salad equally among bread slices and smooth evenly with a knife.LAY 2 gherkin slices, end to end, at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.