Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
We originally made these pinwheel sandwiches on Mother’s Day weekend and we couldn’t keep up with the demand! This is a fresh take on a favourite, using EVOO instead of store-bought mayonnaise.
Servings
30pieces
Servings
30pieces
Ingredients
EVOO Mayonnaise
  • 1 egg
  • 1 tbsp lemon juice
  • 1 clove garlicgrated
  • 2tsp dijon mustard
  • 1cup Frescolio Mono-Varietal EVOOYou can use your favourite unflavoured Frescolio EVOO.
  • pepperto taste
  • saltto taste
Chicken Mayonnaise Filling
  • 700grams cooked chickencanned may be used if desired
  • 1/2cup homemade mayonnaise
  • 1stick celerychopped finely
  • 2 green onionschopped finely
  • 1/4cup fresh Italian parsleychopped finely
  • pepperto taste
  • saltto taste
  • 1loaf breadsee notes
Instructions
EVOO Mayonnaise
  1. Using a food processor or blender, mix the egg, lemon juice, garlic, mustard, salt, and pepper until well combined.
  2. With the motor running, pour the oil in very slowly in a thin stream and blend until the mixture is thick and creamy.
Chicken Mayonnaise filling
  1. Thinly slice then chop or shred the chicken finely. Combine the chicken, mayonnaise, celery, green onions, parsley, salt, and pepper in a bowl. Mix well.
Assembling the sandwiches
  1. Using an electric or serrated knife, trim the crusts from the six long slices. Spread the chicken mayonnaise filling equally among the six slices. With one of the narrow ends facing you, carefully roll each slice of bread to enclose the filling, much like a Swiss roll or roulade. Roll the slice neatly and firmly. Wrap tightly in plastic wrap and refrigerate overnight.
  2. To serve, remove chilled rolls from the refrigerator. Unwrap and, using an electric or serrated knife, cut each roll into five or six slices.
Recipe Notes

The bread required is one loaf day-old, white or brown bread, sliced thinly lengthwise to yield six long slices per loaf (approximately 9 inches by 3.5 inches) after the end slices are removed. (These loaves can be ordered at bakeries. Sizes will vary, so enquire.)

This recipe uses our Mono-Varietal EVOO. You could also use either of the following combinations for a different taste: