Organic Tomato, Cucumber, Spinach and Turkey Pinwheel Sandwiches
Yield: Makes 1 wrap equaling 10 to 12 mini-sandwiches
- 1 11-inch sandwich wrap (on the Ciscoe show we used Indian Life Foods spinach wraps) Add to list
- 1/4 cup softened organic cream cheese Add to list
- 1/4 cup organic hummus (we used Emerald Farms Roasted Red Pepper Hummus) Add to list
- 4 to 6 slices turkey breast (about 4 ounces) Add to list
- 1 organic tomato, cut into thin slices (about 8) Add to list
- 12 to 16 thin slices of organic English cucumber Add to list
- 12 to 16 organic spinach leaves Add to list
Place the spinach wrap on a work surface and spread a thin layer of the cream cheese evenly over the surface. Spread a thin layer of hummus over the cream cheese.
Now, imagine that the end result will be a multi-layered pinwheel ...
Spread the turkey slices evenly over the bottom half of the wrap. Lay the tomato slices, the cucumber slices and the spinach slices around the surface of the wrap, leaving the top third open. (This will allow for overfill as you roll.)
Starting from the bottom of the spinach wrap tightly roll it, tucking in the ingredients as you roll, until the outer seams meet. Wrap the pinwheel in plastic wrap and refrigerate for 1/2 hour to overnight.
When ready to serve, slice into 3/4-inch slices.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 5, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.