Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread)

Cucumber pinwheels, or cucumber and cream cheese sandwich rolls, are always a huge hit, no matter where or when you serve them. Great for picnics, bbqs, school or work packed lunches, afternoon tea or even a light dinner! 

Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread)

Yield :24

Prep Time : 30 minutes

Total Time : 30 minutes

Ingredients

• lavash bread
• several cucumbers, thinly sliced
• cream cheese, at room temperature
• Kosher salt

Instructions

• First of all, place the cucumber slices in a colander and sprinkle lightly with Kosher salt. Here's my inexpensive mandoline slicer which works great.
• Make sure the cucumbers are mixed with the salt, then let drain over the sink for about 10 minutes. Rinse and place on paper towels and dry gently.
• Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
• Next, layer the cucumber slices over the cream cheese.
• Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
• Cut the cucumber and cream cheese sandwich roll with a sharp bread knife (wipe in between cuts) into 4 equal pieces and secure with a long sandwich pick.
• Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

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