An old copy of Canadian Living magazine shared by my friend Maureen was the inspiration for this week's tea sandwich, Smoked Salmon & Asparagus Pinwheels. The magazine had featured a great article on different ways to make tea sandwiches, and the shape and substance of these greatly appealed to me!
First, you'll need an unsliced loaf of bread. I bought the Original Recipe English Muffin Bread from Publix, a variety I've never noticed before. It sliced beautifully, and I was then able to flatten the long bread slice with a rolling pin.
Next, I spread a layer of a cream cheese/mayonnaise mixture.
Thin-sliced smoked salmon was layered on top of the cream cheese, along with a single asparagus spear at far right.
It all rolled up nice and easy!
To make sure the pinwheels held together, I tightly wrapped the roll-up in waxed paper, twisted the ends, and let it sit in the refrigerator for several hours while I was at work.
That evening, I came home and was quickly and easily able to slice up the pinwheel sandwiches, which are just incredibly easy and delicious. I love that this can be a "make ahead" sandwich for teatime. Perfect!
Now here's the recipe. Enjoy!
Smoked Salmon & Asparagus Pinwheels
4 ounces light cream cheese, softened
2 tablespoons light mayonnaise
3 horizontal slices sandwich loaf
6 ounces smoked salmon
3 cooked asparagus spears
(See directions above.) Yields 24 sandwiches.