The sandwich roll-ups or bread rolls are a no-cook appetizer that is quick, super easy, and delicious, ideal for Christmas and New Year’s parties. It’s not Christmas Eve or New Year’s Eve without a nice tray of these sandwich roll-ups, and today, I propose 5 flavors to prepare in no time without cooking anything, with a trick to roll them perfectly, without breaking them. There’s something for everyone, even a vegetarian option with fillings of meat or fish, to please all friends and relatives. Also ideal as an appetizer, for a party or buffet, these sandwich roll-ups are soft with a creamy filling, with these quantities you will make plenty and thanks to a small touch, you’ll make them even more tasty and original. What will be your favorite flavor? 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 14 oz cream cheese
- 3.5 oz smoked salmon
- 1.75 oz tuna in oil (drained weight)
- 1 oz Genoese pesto
- 5 slices sandwich bread
- 4 slices speck
- 2 slices mortadella
- 2 sun-dried tomatoes
- to taste chives
- to taste unsalted pistachios
- to taste walnuts
- to taste poppy seeds
- to taste almond crumbs
- to taste sesame seeds
Steps
The sandwich roll-ups are super easy and quick to prepare, I made them with 5 different flavors, using all 5 slices of bread from the package, one for each flavor, let’s see together which ones and how to make them, the procedure is the same for all, only the filling changes.
Smoked salmon sandwich roll-ups: take a slice of sandwich bread, place it on a piece of cling film and roll it out with a rolling pin, this way, when you roll them, they won’t break. Spread some cream cheese (like Philadelphia) on the base, leaving the top edge free, add some chives, the smoked salmon slices and form a tight roll, wrap it in the underlying cling film and close it like a candy.
Pesto sandwich roll-ups: after rolling out the sandwich bread, spread some cream cheese on the surface, add the pesto on top and roll, always wrap in cling film.
Tuna and sun-dried tomato sandwich roll-ups: mix 2.75 oz of cream cheese, drained tuna, sun-dried tomatoes, and a pinch of pepper using a fork. Spread the cream on the slice of bread, already rolled out, and roll up.
Speck and walnut sandwich roll-ups: after rolling out the bread, fill it with some cream cheese, speck slices, and chopped walnuts, and roll.
Mortadella and pistachio sandwich roll-ups: always roll out the bread, fill it with cream cheese, folded mortadella slices, and chopped pistachios.
The sandwich roll-ups would already be ready, I wanted to make them even more delicious by giving them an extra touch: in fact, I spread a thin layer of cream cheese only on the top part of each roll and added various nuts and seeds on top.
I put poppy seeds on the salmon roll, a bit of almond crumbs on the pesto one, sesame seeds on the tuna sandwiches, chopped walnuts in the speck and walnut version, and finally, chopped pistachios in the mortadella and pistachio one. You can sprinkle seeds and nuts directly on top, or better, place them on a plate and dip the roll directly.
Advice:
The sandwich roll-ups can be stored in the fridge for one day. If you want to prepare them the night before or in advance, form the rolls and keep them in the fridge, wrapped in cling film, this way they will not dry out, but will remain soft.
More recipes with sandwich bread HERE
