1 piece carrots peeled cut into 1/4-inch-thick sticks
2 tablespoons mascarpone cheese at room temperature
4 ounce mozzarella cheese fresh dry with paper towels and cut into six 1 1/2-inch-long sticks, each 1/ drained
3.5 inch thick whole-grain bread
6 baby pickles ends trimmed
3 slices pancetta thin
Equipment
knife
rolling pin
kitchen scissors
Directions
Place the bread slices on a work surface. Using a rolling pin, lightly roll the bread until 1/4-inch thick.
Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of prosciutto. Trim the prosciutto to fit the bread using scissors.
Spread each slice of prosciutto with 1 more teaspoon mascarpone cheese.
Place 2 cheese sticks, end-to-end, along the narrow edge of the bread.
Place 2 pickles, end-to-end, in front of the cheese.
Place a carrot stick between the pickle and the cheese. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
Place the bread slices on a work surface. Using a rolling pin, roll the bread until 1/4-inch thick.
Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of turkey. Trim the turkey to fit the bread using scissors.
Spread each slice of turkey with 1 more teaspoon mascarpone cheese.
Place 2 cheese sticks, end-to-end, along the narrow edge of the bread.
Place a string bean on top of the cheese.
Place a carrot stick alongside the string bean. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
