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+ servings

Easy Pinwheel Sandwiches

This pinwheel sandwich was made using Sunflower Butter, but almond, peanut, or cashew butter are delicious choices as well.  The Yumbox was used for this lunch, but you can use the same ingredients however you pack the lunch. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1



  • 2 slices whole wheat bread
  • 1 tablespoon sunflower butter
  • 1 tablespoon raspberry preserve


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



  • Using 2 pieces of bread, cut the crust/edges off. 
  • With a rolling pin, roll one slice of bread at a time. Roll about 2x , so it's thinned out and flat. Do this again for the second piece of bread.
  • 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. (It may get a little messy, just wipe off the excess)
  • Using a serrated knife, cut in half, then cut both pieces into halves. 4pieces. (Cut with knife in a back and fourth motion, and don't press straight down. This will squish the pinwheel.)


  • Rinse with water the raspberries, and Persian cucumbers. Pat dry with a paper towel. 
  • With a sharp knife slice the cucumbers, and place into the Yumbox. Place the raspberries in another spot in the Yumbox. 


  • Spoon the yogurt into the round compartment of the Yumbox. Add a yummy raspberry to the top.