Pesto Corn And Black Olives Pinwheel Sandwich Recipe

Ingredients

• 1/4 cup chopped basil
• 1/2 cup chopped spinach (palak)
• 1/4 cup walnuts (akhrot)
• 1/2 tbsp roughly chopped garlic (lehsun)
• 2 tbsp cheese cubes
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• 1/4 tsp roughly chopped green chillies
• salt (namak) to taste
• 14 big fresh bread slices
• 7 tsp soft butter for spreading
• 1/2 cup boiled sweet corn kernels (makai ke dane)
• 7 tsp finely chopped black olives
• dried mixed herbs for sprinkling
• dry red chilli flakes (paprika) for sprinkling

Steps

1. Boil enough water in a deep non-stick pan, add the spinach and basil, mix well and cook on a medium flame for 2 minutes.
2. Drain and refresh it with cold water.
3. Combine all the ingredients along with the basil-spinach mixture in a mixer and blend till smooth.
4. Transfer the pesto into a bowl and keep aside.
5. Place the sweet corn kernels on a chopping board and roughly chop them using a big sharp knife. Keep aside.
6. Place a bread slice on a clean, dry surface and spread ½ tsp of butter and 1½ tsp of pesto evenly over it.
7. Place ½ tbsp of sweet corn on one side of the bread slice, top it with ½ tsp of black olives and finally sprinkle a little mixed herbs and chilli flakes evenly over it.
8. Tightly roll the bread slice from one end to another to make a roll.
9. Cut the roll into 5 equal portions using a sharp knife.
10. Repeat step 2 to 5 to make 13 more pinwheel sandwiches.
11. Serve immediately.