Prep: 20 minutes
Yield: 20 large sandwich pinwheels, or 60 appetizer size sandwiches
2 lb. cream cheese, softened
1 c. crushed pineapple, well drained
2 loaves rye bread, sliced thinly lengthwise (pre-order at bakery)
Cream together cheese & pineapple & spread on each lengthwise slice. Roll up each sandwich tightly as you would a jellyroll and fasten if necessary with toothpicks. Chill 1 hour before serving.
Tips & Tricks:
For prettier pinwheels, have the bakery pre-color the bread. If you don't have time to pre-order lengthwise slices, you can use cookie cutters to cut out tiny shaped sandwiches. For hors d'ovoures this yields about 30 tiny sandwiches per loaf.