Creamy Dreamy Sandwich Swirls

Tags

children's party, dairy-free, Food photography, Party food, Sandwich spirals, sandwich swirls, Vegan, Vegan Canapés, vegan fingerfood, Vegetarian

Can you eat a vegan diet and still have great party food? Too right, you can!

These cute little finger food sandwich swirls are great for any gregarious gathering or fun-filled festivity. Whether you are organising a kids’ birthday treat or an indulgent cocktail party with bubbly and canapés, these will be the best thing since sliced bread. (aarrrhh, sorry just couldn’t resist the pun!)

In the last couple of weeks I’ve had so much fun joining a couple of virtual potlucks. If you’ve never come across these before please let me introduce you to Angie’s (The Novice Gardener) Fiesta Friday. It’s a real feast for the eyes and includes mouthwateringly tempting dishes from all around the world. If you can’t be at a party in person, this has got to be the best virtual foodie gathering there is  – the atmosphere is incredibly supportive, encouraging and kind!

Another exciting new venture was started by An Unrefined Vegan blogger Annie with Bunny Kitchen’s Poppy and Angela from Canned Time. The Virtual Vegan LINKY Potluck has been going for three weeks and has attracted delicious offerings from Banana Avocado Mint Ice Cream to the cutest Mini Cinnamon Rolls (plus plenty of savoury dishes too, in case you’re wondering about my sweet tooth!). Can’t wait to see what everybody is sharing this week.

I’m sure to bring my offerings to Fiesta Friday #26 and VVLP this week. These little canapés are just made for sharing.

Sandwich Pops

 

Pinwheel Sandwiches

Makes 16
The little sandwich spirals are also a fun way to add variety to lunchboxes.

4 slices of sandwich bread, crusts removed
Savoury filling:
100g dairy-free cream cheese
2 tbsp each of finely cubed yellow and red pepper
1 tbsp finely sliced chives
¼ tsp mild paprika

Sweet filling:
100g cream cheese
5 strawberries, finely chopped
1 tsp icing sugar
zest of ½ orange

Blend the cream cheese in a bowl until smooth, then add the remaining ingredients. Using a rolling pin, flatten out the bread slices.
Spread the filling right to the edges and carefully roll up until you have four ‘mini Swiss rolls’. Freeze for 30-40 minutes (they’ll slice more easily) and cut each roll into four pieces.

In case you’re wondering about the vegan cream cheese, here are the two varieties that are most commonly available in the UK.

They come in various flavours but my favourite is the plain type as it’s so versatile. Anything goes, from chocolate cheesecake to stirring into a savoury pasta sauce.

This recipe was originally published in my monthly column for
Vegetarian Living (July 2014)

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