These easy pinwheel sandwiches are little mouthfuls of raspberry deliciousness! A few pinwheel sandwiches plus some chopped veg and fruit is by far one of the easiest lunches to put together, and one of my kids favorites.

Seriously, this could easily be one of my favorites as well. These easy pinwheel sandwiches taste like raspberry cinnamon rolls, without the cinnamon. (My personal tastebud opinion!)

Much as love puff pastry pinwheels, these are just as good, and no baking is required. That’s what makes these pinwheel sandwiches so easy and quick too. Of all the various kid pinwheel recipes, these are my go-to!

Making these reminded me of my childhood. Food is so much more interesting, and creative now than when I grew up. But this is going back to the basics and it turns out they’re just as good. Sweet memories!!

Easy Pinwheel Sandwich Ingredients

Wheat bread
Sunflower butter
Raspberry preserve*

I opted to make these with Sunflower Butter because the kids are in a nut-free school, so we can’t use any nut butters.

When I make these at home for lunch, or a snack I use almond, cashew, or peanut butter. All great choices.

Make these fun pinwheel sandwiches with the flavors you and your child likes.

*I like raspberry preserve from Trader Joe’s. It has no added sugar, and doesn’t need any. They have it in a few other flavors as well.

Other pinwheel sandwich filling options, just to name a few:

ham and cheese
turkey and cheese
vegetable cut into strips-carrots/cucumbers/lettuce
cream cheese mixed with raspberry/grape/apricot/etc/ preserves
almond butter with honey and sliced bananas

OTHER LUNCHBOX INGREDIENTS

1/4-1/2 fresh raspberries
1 small Persian cucumbers sliced
4 ounces vanilla yogurt

Here’s some more lunch box ideas to try:

Easy Pinwheel Sandwiches Instructions

Start with using any bread you like. I used a wheat bread for this recipe, as it’s soft and easy to roll out. Usually I use whole grain breads with lots of seeds, but whole wheat works best for these easy pinwheel sandwiches.

Now cut the crusts off

With a rolling pin, flatten 2 slices of bread to make the equivalent of a whole sandwich. You only need to roll the bread twice so it’s thinned out and flat. You don’t want it too thin.

Scoop and spread the sunflower butter onto one piece of bread. Then spread the raspberry preserve onto the other piece.

Lift the piece with the raspberry preserve on it, and lay in on top of the sunflower butter.

Then lift one edge and start rolling from one end to the other end to leave one long rolled-up sandwich. It may get a little messy, just wipe off the excess.

Using a serrated knife, cut the long roll-up, then cut each piece into half again, so you’re left with 4 bite-sized pinwheel sandwiches. (Cut with the knife in a back and fourth motion so the pinwheel keeps it’s shape. Don’t press straight down as this will squish the pinwheel.)

I also tried making these pinwheel sandwhiches using a single piece of bread, but it rolled up very small and squished. 2 slices of bread, one on top of the other, is definitely the way to go to make cute-looking pinwheel sandwiches.

For more kid-friendly lunch & dinner ideas:

Easy Pinwheel Sandwiches

Jazz up your kids lunchboxes with these bite-sized morsels! We used sunflower butter and raspberry conserve for a sweet but healthy option. Almond, peanut, or cashew butter combined with another fruit preserve are delicious choices too.

Prep Time 5

Total Time 1

Serving Size

Equipment

1 Rolling Pin