Smoked Salmon Asparagus Pinwheels (Party Sandwiches)
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photo by kelycarter_
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![photo by kelycarter_](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/16/07/17/picEpObpx.jpg)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Serves:
-
48-50
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup mayonnaise
- 6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use both)
- 12 ounces smoked salmon
- 6 canned asparagus spears
- 1 pinch cayenne (optional)
directions
- In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
- Remove crusts from ends of bread slices.
- Using a rolling pin roll out the bread slices to flatten slightly.
- Divide/spread the the cream cheese mixture between the 6 slices of bread.
- Divide and top with smoked salmon slices.
- Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
- Roll each slice of bread up firmly.
- Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
- Cover and refrigerate pinwheels if not serving immediately.
Questions & Replies
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