Christmas tree appetizer made with sandwich bread, a festive starter on a board created from many filled pinwheels of rolled sandwich bread sliced into rounds. As you know, there are no Christmas parties without appetizers and when December arrives the search for appetizers to impress begins — easy, scenic and delicious! I really love preparing them; festive Christmas appetizers are my favorite part of the holidays and I’m crazy about those made with sandwich bread, which in my opinion are the simplest and always the most delicious! Spreading fillings on sandwich bread is really very easy: it goes well with everything, it’s versatile, economical and liked by most people. In preparation for the holidays I tried some new ideas to bring to the table for Christmas and New Year’s and thought of making a Christmas tree from sandwich bread pinwheels, a tasty festive finger food, filled in different ways, just like a gourmet panettone.
Ready to run to the kitchen and make it together? Here’s the recipe, but first I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 5 slices sandwich bread
- as needed cream cheese (spreadable cheese)
- as needed Genovese pesto (basil pesto)
- as needed mayonnaise
- 5.3 oz smoked salmon (sliced)
- 3.5 oz mortadella
- 3.5 oz salami
- 2.8 oz tuna in oil (drained)
- as needed crushed pistachios
Tools
- Plastic wrap
- Cutting board
- Rolling pin
Steps
The Christmas tree made from sandwich bread pinwheels is very easy to make and you can prepare the bread in many different ways. To make it like mine, proceed as follows: unwrap the bread slices and flatten them with a rolling pin to make them as thin as possible. If they are not thin enough, you won’t be able to roll them.
Spread cheese on the first slice and then pesto, roll it into a cylinder and wrap it in plastic wrap, twisting the ends like a candy.
Make the second filling with cream cheese, crushed pistachios and mortadella, then roll and wrap in plastic wrap the same way.
For the third filling use mayonnaise and tuna and for the fourth use mayonnaise and salmon.
For the last filling you can choose cream cheese and salami.
Once all the cylinders are prepared and wrapped tightly in plastic wrap, refrigerate them for at least 30 minutes. After resting, slice them into rounds about 5/8 inch thick and assemble the little tree by forming a large triangle, using 4 pinwheels as the trunk.
You can decorate as you like; I used cherry tomatoes, pomegranate arils, parsley and sandwich loaf cut with a star cookie cutter.
Bring your festive finger food appetizer to the table and let guests serve themselves.
I recommend slicing the cylinders and serving them immediately so they stay fresh and glossy.
The sandwich bread cylinders (or any leftover pinwheels) keep in the refrigerator, well wrapped in plastic wrap, for 24 hours.
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