Egg-Avocado Pinwheel Sandwiches

Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado, salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread buttered bread with 1/2 cup egg-avocado mixture. Trim crusts and cut each slice crosswise into equal halves. Roll each half slice of bread up like a jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on a flat surface so that roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches. From <The Progressive Farmers Southern Country Cookbook>, by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, G Internet.