Bread Roll Fillings

Carrot & Cream Cheese

1 x 250gram container cream cheese
2 – 3 grated carrots (dry with paper towels once grated)
Chives
Mayonnaise to mix
1 – 2 teaspoons chilli sauce
¼ very finely chopped onion

Salmon & Gherkin

1 tin salmon (drained)
About 4 – 5 Finely Chopped gherkins
1 x 250 gram container cream cheese
Add a little gherkin juice if necessary to mix

Chicken & Chestnut with Cranberry

Cooked Chicken – Chopped up finely
Mayonnaise
1 Spring Onion – finely chopped
1/4 – 1/2 container Cream Cheese (spreadable Cream Cheese would work for this)
Slices of Brie
Cranberry Jelly or Sauce
1/2 Tin Finely Chopped Chestnuts

Chop cooked chicken finely. Mix with Mayonnaise and half a tin of chopped chestnuts. Spring onions and 1/4 – 1/2 container of Cream Cheese.

Spread the bread with the chicken mix, then lightly spread cranberry on top. Also good with thinly sliced Brie added after you have spread the chicken mix on the bread.

I leave crusts on. Roll the bread slightly with rolling pin before you spread them.  Roll up and cut in half on an angle.  Cover with slightly damp tea towel until you serve.

If you want you can use a whole bread loaf cut lengthways, and make pinwheels. (Note Baker’s Delight will slice their bread like this for you)

Char Grill Capsicum

3 char roast capsicums. Cool, skin, slice up. Sit on paper towels to dry them a little.

Grated vintage cheese, about 1 cup.
Some celery cut up very finely
1 250g container of cream cheese, possibly another ½ needed
Sweet chilli sauce to mix
Mayonaise to mix
salt and pepper

Taste changes a lot overnight, to be way more capsicum.