California Pinwheel Sandwiches


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Ask your baker to slice an unsliced loaf of bread LENGTHWISE to make pinwheel sandwiches.

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  • 2 loaves unsliced white bread, sliced lengthwise (16 slices)
  • 2 c. California dip (Lipton)
  • 16 thin slices cooked ham
  • 16 thin slices Swiss cheese
  • 4 large dill pickles, quartered lengthwise

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Trim crust from bread; flatten bread with rolling pin. Spread 2 Tbs. California dip on each slice of bread; top with slice of ham and cheese. Place pickle across one end of bread; roll up, starting at pickle end. Wrap in waxed paper or plastic wrap; chill. To serve, cut into 1/4-inch slices. Makes about 10 dozen sandwiches. Rolls may be frozen for future use.

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