Sushi Pinwheels

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Prosciutto and Mozzarella Sushi:

Three 1/2-inch-thick slices whole-grain bread, about 3 by 5 inches, crusts removed

2 tablespoons mascarpone cheese, at room temperature 

3 thin slices prosciutto 

One 4-ounce ball fresh mozzarella cheese, drained, patted dry with paper towels and cut into six 1 1/2-inch-long sticks, each about 1/2-inch thick 

6 baby pickles, ends trimmed 

One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks 

One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks

Turkey and Cheddar Sushi:

Three 1/2-inch-thick slices whole-grain bread, about 3 by 5 inches, crusts removed

2 tablespoons mascarpone cheese, at room temperature 

3 deli-style slices roast turkey 

One 2-ounce piece white Cheddar, cut into 1 1/2-inch-long 1/2-inch-thick sticks

3 cooked green beans, ends trimmed 

One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks

One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks