- Total time 1 hour & 15 minutes
- Portion size 16 servings
In bowl, stir together cream cheese, red onion and chopped dill.
Spread butter evenly over bread slices. Starting with one slice, with 1 short end facing you, spread evenly with half of cream cheese mixture, leaving 1½-inch border at the top. Layer with salmon. Starting at the end closest to you, roll up tightly without squeezing. Wrap each roll tightly in plastic wrap. Repeat with second slice, remaining spread and salmon. Refrigerate rolls for 1 hour.
With serrated knife, trim ends; cut each roll into 6 to 8 slices. Garnish with dill sprigs.
Test Kitchen Tip #1: Ask your bakery to slice a sandwich loaf horizontally into ½-inch slices; trim the crusts before assembling the sandwiches. Or look in specialty stores for tramezzini-style bread, an Italian, crustless sliced bread that works perfectly for pinwheel sandwiches.
Test Kitchen Tip #2: Using a serrated knife in a sawing motion keeps the filling from pushing out the sides when you slice the sandwiches.
Nutritional facts PER 16 TEA SANDWICHES: about
- Sodium 74 mg
- Sugars 1 g
- Protein 5 g
- Calories 82
- Total fat 5 g
- Potassium 89 mg
- Cholesterol 22 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 3
- Folate 5
- Calcium 2
- Vitamin A 4