I think there is something addictive about curry. I have made this recipe a few times now - originally as finger sandwiches, and now as pinwheels. Either way it is delicious and always disappears very quickly.
Ingredients:
3/4 cup dried cranberries
3/4 cup diced celery
1/2 cup toasted almond slices
2 tsp lemon juice
8 oz cream cheese, room temperature
1/2 cup toasted coconut
1/4 cup sliced green onions
3 tsp curry powder
8 slices white bread
Salt and pepper, to taste
Directions:
Combine all ingredients in a large bowl. Taste and add additional seasoning if necessary
Use a rolling pin to roll each slice of bread to a 1/4 thickness. Slice crusts off (I found this easier to do after rolling, rather than before). Spread about 1/2 tbsp of the mixture over each slice of bread and roll into a tight cylinder. Wrap in plastic wrap and twist like a candy wrapper to seal. Chill for at least an hour, up to overnight.
When the sandwich rolls have chilled, cut each cylinder into 6 pieces using a sharp knife dipped into hot water and then wiped dry. Arrange sandwiches cut side up on a platter. Serve cold or at room temp.
Tips: The original recipe I used called for 1 lb of cooked, diced chicken breast. I omitted that this time, as I was serving vegetarians. The sandwiches are good either way! Also, you can switch up the fruit (I have also tried cherries) and/or nuts. This can be served as a full sandwich, finger sandwich, or pinwheel. I also dusted with a bit of additional curry at the end, for presentation. Enjoy!
Ingredients:
3/4 cup dried cranberries
3/4 cup diced celery
1/2 cup toasted almond slices
2 tsp lemon juice
8 oz cream cheese, room temperature
1/2 cup toasted coconut
1/4 cup sliced green onions
3 tsp curry powder
8 slices white bread
Salt and pepper, to taste
Directions:
Combine all ingredients in a large bowl. Taste and add additional seasoning if necessary
Use a rolling pin to roll each slice of bread to a 1/4 thickness. Slice crusts off (I found this easier to do after rolling, rather than before). Spread about 1/2 tbsp of the mixture over each slice of bread and roll into a tight cylinder. Wrap in plastic wrap and twist like a candy wrapper to seal. Chill for at least an hour, up to overnight.
Tips: The original recipe I used called for 1 lb of cooked, diced chicken breast. I omitted that this time, as I was serving vegetarians. The sandwiches are good either way! Also, you can switch up the fruit (I have also tried cherries) and/or nuts. This can be served as a full sandwich, finger sandwich, or pinwheel. I also dusted with a bit of additional curry at the end, for presentation. Enjoy!
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