I’ve been making pinwheel type sandwiches for a few years to take on kayaking trips, long mountain biking days and camping weekends. When I was making them before a ride the other weekend when we were in Mulberry Gap, one of the guys that works there mentioned what a cool idea that is because seriously, how many date bars can one person eat? He said he tired of types of “real food” is offered to us all. Even all of the recipes floating around as real food options for training, require a lot of time and then you can’t even freeze them.
One of the things I really like about these pinwheels is that you can freeze a lot of them. This means when you are running out the door you can grab one to throw in your jersey or day pack and by the time you want it, it’s thawed and ready to eat.
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I’ve come up with some great combos for both meat eaters and vegetarians alike. Some you can freeze and some you can’t. There are a couple rules you must follow when it comes to freezing them like not filling with lettuces, tomatoes or onions. They are filled with a lot of water and makes the sandwiches soggy – but completely ok if you are just making some pinwheels for the day. Below are a few tips and recipe ideas that should make everyone happy.
Tip 1: Cream cheese is your friend. It acts as a binder for the veggies and the tape for the roll.
Tip 2: Place the sliced veggies first over the cream cheese. Then place other meats or cheese over them. This way they don’t fall out.
Tip 3: Roll the sandwiches as tight as possible so that you can eat a few bites and put back away if you want. Keeps things from falling out.
Tip 4: Double wrap with saran wrap and aluminum foil for freezing.
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Italian Pinwheels: Layer a large wrap with cream cheese, sliced red bell peppers, provolone, turkey, salami and pepperoni. If making just for the day and not freezing, try adding some sliced red onions, spinach and tomatoes.
Grilled Veggie Wrap: Layer a large wrap with cream cheese, grilled zucchini, grilled portobello mushroom and grilled red bell peppers. Then place some provolone over the veggies and roll. The cheese acts as a wall/barrier. Not so great to freeze.
‘Murica: Layer a large wrap with cream cheese, yellow mustard, pickles, American cheese and ham. If you are making them just for the day and not freezing, tomato and iceburg lettuce works well.
Roasted Veggie Wrap: Layer a large wrap with cream cheese, roasted eggplant and roasted red bell peppers. Place either swiss or provolone over the veggies and roll. This is not freezer friendly.
Roast Beef: Layer a large wrap with cream cheese, dijon mustard, red bell pepper, roast beef and cheddar – roll tightly. Day options include tomato, onion and lettuce.
Vegan Wrap: Layer a large wrap with hummus, sliced red onion, sliced red bell peppers, juliened carrots and spinach. This is a day wrap and is not freezer friendly.