Mediterranean Pinwheel Sandwich Recipe
These colorful pinwheel sandwiches are loaded with Mediterranean flavors. Fresh and roasted vegetables are brought together with hummus and pleasingly tart capers. The cabbage and carrots were also briefly pickled in lemon juice and a little sugar to add a little brightness without sacrificing their crunch.
I made these pinwheel sandwiches a while back with the gals from California Lavash. I had a blast cooking with them and look forward to doing it again soon. Their pizza lavash is out of this world. These sandwiches are perfect for the summer and would look fabulous at any picnic, party or barbecue. Enjoy the sunshine!
Yields: 12 sandwiches2 sheets pizza lavash bread, see tips
1 cup hummus
1 yellow bell pepper, roasted
¼ red cabbage
½ small red onion, sliced
1 lemon, freshly squeezed
1 carrot, shredded
2 cups baby spinach leaves
2 large tomatoes, diced
2 teaspoons granulated sugar
1 teaspoon sea salt (or regular salt)
½ teaspoon white pepper, freshly ground
3 tablespoons olive oil
¼ cup capers
For the roasted bell pepper: Wash the bell pepper, pat dry, then brush with a little oil. Place a grill on your stove and char all the skin. Wrap in aluminum foil. Let cool for about 10 minutes. Wash under running water and the skin will come right off. Seed and thinly slice it; set aside until needed.
Picking the cabbage and carrot:
Trim the cabbage through the root. Thinly shred the cabbage using the appropriate blade of a food processor or a mandoline. Drizzle with the juice of half a lemon. Add sugar and a drizzle of olive oil (1 tablespoon). Toss well and set aside for about 15 minutes.
Repeat the same procedure for the carrot. You could pickle them together but the colors would blend and the carrot would be barely visible.
Remove as much liquid as possible from the pickled carrot and cabbage.
Spread a layer of hummus on the lavash bread sheets, stopping 1 inch before the edge (the filling will spread to the edges once the pinwheel is rolled). Spread 4 sections of different vegetables: carrots, yellow bell pepper, tomatoes and red cabbage. Top with capers. Drizzle with the remaining olive oil. Season with salt and white pepper. Top with baby spinach leaves. Roll the bread sheets up into a tight wrap.
Using a sharp knife, trim 1 inch from each end of the wraps. Slice the logs into 6 pieces.
Transfer the pinwheel appetizers to a serving platter, seam side down. Garnish with a few capers as a reminder of the flavors from the filling.
Serve at room temperature.
The hummus acts as an adhesive and prevents the vegetables from sliding too much once the rollups are wrapped.
I used California pizza lavash bread; it's also known as lahvash and cracker bread. It's a huge time saver for making quick and easy meals. It's available at Raley's, Nob Hill and Bel Air stores throughout Northern California. You could also replace it with tortilla wraps or crêpes. They are very easy to roll too.
I love using capers; they add a nice salty and sour note in sandwiches and salads. You could also add anchovies.Published By: on July 9, 2012.