Pan de Molde Serpentinas with Tuna and Ham
Spiral bread roll appetizers made from sliced sandwich bread filled with tuna-olive or ham-cheese-ketchup mixtures. Bread is spread with fillings, rolled tightly, chilled for hours or overnight, then sliced into pinwheels. A make-ahead party food or light meal option.
Ingredients
- 1 package sandwich bread horizontal sliced, whole loaf
- 3 cans tuna, drained
- 1 cup mayonnaise
- 1 can green olives, sliced
- 6 slices sweet hamprosciutto0.75:1protein
saltier, thinner slices
- 6 slices cheese
- ½ cup ketchup
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Cut the sandwich bread horizontally lengthwise
- 2
For tuna filling, mix tuna with half the mayonnaise, salt, pepper, and sliced green olives by hand or food processor
- 3
For ham and cheese filling, mix remaining mayonnaise with ketchup
- 4
Spread one piece of bread with tuna paste or pink sauce depending on filling choice
- 5
Layer ham and cheese slices across the entire surface
- 6
Roll the bread carefully from one edge, pressing lightly without excessive pressure
- 7
Repeat with remaining ingredients
- 8
Wrap rolls in plastic film, press lightly, and refrigerate for at least two hours or overnight
- 9
Remove from refrigerator, unwrap, and slice into 2-3 centimeter thick pieces
Tips
Use day-old bread to prevent tearing when rolling
Press the roll firmly but gently to compress filling without splitting the bread
Plastic wrap compression helps the roll hold shape while chilling
Good to Know
Wrapped in plastic film, refrigerated up to 2 days
Prepare and chill rolls overnight before slicing
Slice and serve chilled as appetizer or light lunch
Common Mistakes
Press too hard when rolling to avoid bread tearing or filling squeezing out
Skip plastic wrap compression to avoid loose rolls that fall apart when sliced
Chill less than two hours to avoid structure holding during slicing