Preparation Time: 15 minutes Cooking Time: Nil. Makes 15 pinwheel sandwiches 6 big bread slices 3 tsp green chutney 3 cheese slice 6 tsp Veeba carrot and cucumber sandwich spread 6 red capsicum strips 6 yellow capsicum strips 1½ tsp finely chopped black olives 1. Remove the crust from all the bread slices and discard them. 2. Flatten each bread slice lightly using a rolling pin. 3. Place a bread slice on a clean, dry surface and spread 1 tsp of green chutney evenly over it. 4. Place a cheese slice over it. 5. Put the second bread slice on top and spread 2 tsp of Veeba carrot and cucumber sandwich spread evenly over it. 6. Place 2 red capsicum slices on one side of the sandwich. 7. Next to it, place 2 yellow capsicum slices. 8. Finally, top it with ½ tsp of black olives. 9. Tightly roll the bread slices from the capsicum end to the other end to make a roll. 10. Cover the roll with a butter paper or re-use the cheese slice wrapper to secure it. 11. Refrigerate for atleast half an hour. 12. Cut the roll into 5 equal pieces using a sharp knife. 13. Repeat step 3 to 12 to make 10 more pinwheel sandwiches. 14. Store refrigerated and serve within few hours.