Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread)

Name: Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread)
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: lavash bread; several cucumbers, thinly sliced; cream cheese, at room temperature; Kosher salt

July 3rd, 2018 | 62 Comments

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Cucumber pinwheels, or cucumber and cream cheese sandwich rolls, are always a huge hit, no matter where or when you serve them. Great for picnics, bbqs, school or work packed lunches, afternoon tea or even a light dinner!

Originally published August 7th, 2012.

When my daughter had to bring a dish to share with her class in elementary school, these cucumber pinwheels were always the most requested item. Yes, even more than cupcakes!

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They are very simple and delicious, and if you like traditional cucumber and cream cheese sandwiches, you’ll love these too.

You’ll need lavash bread, so make sure you can find it (Trader Joe’s carries it in LA) before attempting to make these. It is a traditional, Middle Eastern flatbread (unleavened) and it looks like this:

You may also enjoy this cucumber and ham sandwich!

If you’re having a picnic, check out my wine and bottle picnic sticks on my Amazon page. I saw them at a Shakespeare play and had to have them! They hold a bottle of wine and two glasses when you’re on the grass!

Cucumber and Cream Cheese Sandwich Rolls (Cucumber Pinwheels)

lavash bread
several cucumbers, thinly sliced (if you don’t have a mandoline slicer like mine, just thinly slice the cucumbers by hand)
cream cheese, at room temperature
Kosher salt

Special equipment: Sandwich picks. I use these.

First of all, place the cucumber slices in a colander and sprinkle lightly with Kosher salt.

Make sure the cucumbers are mixed with the salt, then let drain over the sink for about 10 minutes. Rinse and place on paper towels and dry gently.

Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.

Next, layer the cucumber slices over the cream cheese.

Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form. I’m taking a photo which is why I’m doing it with one hand, but if you use two hands it’s MUCH easier! :)

Now, cut the cucumber and cream cheese sandwich roll with a sharp bread knife (wipe in between cuts) into 4 equal pieces and secure with a long sandwich pick.

Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

The sandwich rolls should be made and eaten within 3 or 4 hours, as the bread will get soggy if left any longer.

These cucumber and cream cheese sandwich rolls are perfect for a summertime lunch, brunch or a picnic outing. I made the cucumber pinwheels you see in the photos to take to the beach in Malibu last week!