Pinwheel Sandwiches

This Pass-Along recipe comes from Barbara Allen.
My favorite take-along item is pinwheel sandwiches, which are easy, look great, and can be made out of almost anything. Sometimes the cracker bread is hard to find. The bakery people tend to send you to the deli and the deli people send you back to the bakery. If you ask someone nicely, they may look in the freezer and sell you some of their private stock. You can order it online at www.HyeRoller.com and get three huge, flat breads that fit nicely under the ice holder in your freezer. I always make two and that fills a pretty tray with a few leftovers for filling in when there are blanks. These are always the first to go.

Dampen breads with spritz of water and cover with towel while you combine filling. My favorite is to beat together 2 8oz. pkgs room temp. cream cheese, chipped olives or capers, fresh dill, chopped scallions, lemon zest and enough liquid (lemon juice, olive juice, sour cream, yogurt) to make it spread easily. Spread on flat loaves, put 4oz. smoked salmon on each one and roll tightly (especially at the beginning, so you don't end up with a hole) and wrap in foil for 2-24 hours. Slice and garnish with dill.

You can use almost anything in this, dried, chipped beef, any thinly sliced cheese or meat, although I avoid tomatoes which get soggy. You can even make a dessert one with strawberry cream cheese, bananas, nuts, coconut, although I think it's gross