My mom used to make these all the time when my sister and I were growing up. This recipe was from an old Betty Crocker cookbook (remember those?) She would bring these pinwheels to our neighborhood parties and they would be gobbled up in no time. It's funny how tuna salad, presented in these tasty buttery bites, could be so addiciting. Of course I took mom's recipe and tweaked it with a hint of Cherchies® Champagne Mustard and some with our Cherchies® Hot Banana Pepper Mustard.

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The true test was trying them on our children, our favorite "taster-testers" (their word for themselves as they were growing up). They have come a long way over the years in trying new things, but tuna is definitely not their favorite. I made these delicious morsels just in time for their after school snack. To my delight, they loved them, in fact, they were devoured in minutes, even the ones I brushed with our spicier Hot Banana Pepper Mustard!!

This recipe would make the perfect tasty appetizer or afternoon snack, but save some for yourself, because they will disappear quickly.

Thank you for stopping by:)

Ingredients

1 can (6 1/2 oz.) white tuna, drained and flaked
1/2 cup mayonnaise
1/2 cup finely chopped celery
1 Tablespoons (Tbsp.) sweet pickle relish, drained
1/2 teaspoon (tsp) dry mustard
1 teaspoon (tsp) Cherchies® Champagne Mustard (or for a spicier palate, try our Cherchies® Hot Banana Pepper Mustard
20 slices square sandwich bread, crusts removed
4 Tablespoons (Tbsp.) melted butter
Paprika

Preparation
Carefully remove the crusts from the bread with a knife. In a medium bowl, combine the tuna with the remaining 5 ingredients.

For easy clean-up, place a sheet of parchment paper over a baking sheet. Line the slices of bread on the baking sheet. Thinly brush each slice of bread with half of the melted butter, reserving the other half. Spread each slice with tuna salad. (This time, I spread a few slices with our Hot Banana Pepper Mustard to see how they would turn out).

Roll each slice like a jelly roll and place three toothpicks into the bread to secure. Slice each tuna roll into 3 pinwheels.

When ready to serve, brush the pinwheels with the remaining melted butter, sprinkle lightly with paprika, and broil the pinwheels until lightly toasted. Makes about 60 pinwheels.