Savoury Sandwich Rolls
Makes 48, Prep: 40 mins
24 slices large white sandwich
bread
Micro herbs to serve (optional)
ASPARAGUS AND SMOKED SALMON ROLLS
12 asparagus spears 140g tub spreadable cream
cheese
1 tblsp drained baby capers,
finely chopped
1 tsp finely grated lemon rind 250g packet smoked salmon
slices
HAM, MUSTARD AND APRICOT ROLLS
200g tub apricot & almond
cream cheese
2 tblsps chopped fresh chives 1 tblsp wholegrain mustard 250g shaved leg ham
2 Lebanese cucumbers, halved lengthways, de-seeded, cut into 5mm strips
1 Cut crusts from bread. Flatten each slice slightly using a rolling pin. Cover with a clean tea towel to prevent it drying out.
2 To make salmon rolls, cut asparagus to the same width as the bread, leaving asparagus tip intact. Reserve trimmings for another use.
3 Place asparagus in a shallow heatproof dish. Cover with boiling water. Stand for 3 minutes. Drain. Cool asparagus in a dish of iced water. Drain on absorbent kitchen paper.
4 Combine cream cheese with capers and rind in a bowl. Mix well.
5 Spread evenly over 12 bread slices. Top with salmon, leaving a 2cm border on the opposite ends closest to you. Place asparagus across the centre. Roll up firmly. Place in a single layer on a tray. Cover with plastic wrap. Refrigerate for 1 hour.
6 To make ham, mustard and apricot rolls, microwave chopped cream cheese in a microwavesafe bowl on High (100%) for about 10 to 20 seconds, to slightly soften. Stir in chives and mustard.
7 Spread evenly over remaining bread slices. Top with ham, leaving a 2cm border on the opposite ends closest to you. Place three cucumber strips across centre of ham, trimming to the width of bread slice. Roll up firmly. Place in a single layer on a tray. Cover with plastic wrap. Refrigerate 1 hour.
8 To serve, cut rolls diagonally in half. Stand rolls up on a serving platter. Garnish with micro herbs.