Parsley sandwich roll


1 tbsp cream cheese
2 tbsp of faisselle
sandwich loaf,
parsley,
salt pepper,
spices.

Mince the parsley and let aside.
Cut the bread in slices and cut off the crust. Then roll it down with a rolling pin.
Mix the cream cheese and the faisselle and add salt and pepper at taste.
Spread it onto the bread. Roll the bread and fix it either with tooth-picks or with stretched clean-film.
Let aside in the fridge for at least thirty minutes.
Then, cut in slices.

You can just vary this recipe by putting spices or others herbs as thyme, dill, paprika, cumin… Just let your imagination flow.
I did some of these sandwich rolls with guacamole or carrot spread. (To see the post click here). But any other veggie spread would definitively do.

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2 Responses to “Parsley sandwich roll”

  1. Rolled sandwiches with parsley, carrot or avocado « Experiments in dessertarian cooking Says:

    […] content: -Rolled sandwiches with parsley, carrot or avocado -Grape, pear -Mushroom, radishes, cauliflower, olive, -Gouda, Maasdam […]

  2. Flowers and spirals « Experiments in dessertarian cooking Says:

    […] content: -Blueberry rice, beetroot rice -Gouda, Maasdam, -Radish, Italian flat beans, -Parsley sandwich rolls, avocado sandwich rolls, -Chicken rolls, prawn balls, -Grape, […]


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