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4 slices brown bread
1.5 tsp butter
4 tbsp crumbled paneer
2 medium sized bananas, mashed
10-12 strawberries, mashed
1/4th tsp cinnamon powder
Cut the edges of the bread slices.
Now flat the bread using a rolling pin.
Now apply butter on the bread slices evenly.
In a separate container add the paneer & mashed fruits. Mix well & beat up into a smooth paste.
Sprinkle cinnamon powder on top.
Place four slices in a row. Each subsequent piece should have about 1 cm overlap. Wet the overlap portion with water to make the bread pieces stick properly. Now, spread the filling with a butter knife uniformly over all the pieces. Don’t overfill, otherwise, the filling might ooze out while rolling.
Now take one side and start rolling slowly, making sure that the bread does not break away. Roll until the end. After rolling them, immediately wrap them tightly in plastic wrap. Tie the sides of the wrap to keep the moisture intact and air out.
Keep the rolled and wrapped pieces in the fridge for 6-8 hours to let them stabilize and take shape. (Tip - the longer you let it set, the better it is).
When ready to serve, unwrap the roll and cut it with a sharp knife into even bite-size pieces.
Now the pinwheel sandwiches are ready!