Italian Pinwheel Sandwiches (Printable view)
Colorful, bite-sized Italian pinwheels layered with salami, ham, provolone, pesto cream cheese and fresh veggies.
# What You'll Need:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch diameter)
02 - 1/2 cup cream cheese, softened
03 - 2 tablespoons pesto
→ Meats & Cheeses
04 - 4 ounces thinly sliced Genoa salami
05 - 4 ounces thinly sliced smoked deli ham
06 - 4 ounces thinly sliced provolone cheese
→ Vegetables
07 - 1 small red bell pepper, finely diced
08 - 1 small cucumber, seeded and julienned
09 - 1 cup fresh baby spinach leaves
→ Garnish (optional)
10 - Fresh basil leaves
# Steps:
01 - Blend the softened cream cheese and pesto in a small mixing bowl until smooth and fully combined.
02 - Lay one flour tortilla flat on a clean cutting board. Evenly spread one quarter of the cream cheese mixture across the surface, reaching close to the edges.
03 - Arrange slices of Genoa salami, smoked ham, and provolone cheese evenly over the cream cheese layer.
04 - Sprinkle finely diced red bell pepper, julienned cucumber, and a handful of baby spinach leaves across the meats and cheese.
05 - Tightly roll the tortilla from one end into a compact log, ensuring the filling remains evenly distributed.
06 - Repeat the spreading, layering, and rolling process with the remaining three tortillas and ingredients.
07 - Wrap each rolled tortilla log securely in plastic wrap. Refrigerate for at least 30 minutes to help maintain shape and ease slicing.
08 - Unwrap the chilled logs. Using a sharp serrated knife, trim each end and slice every log into 6 even pinwheels.
09 - Arrange pinwheels cut side up on a serving platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It looks impressive, but you'll find it's easy enough to make with one hand stirring and the other daydreaming.
- These pinwheels pack all the punch of an Italian deli into every bite and always vanish faster than anything else at the table.
02 -
- If you don't chill the rolls before slicing, they’ll squish and lose their pretty shape—a lesson I learned after my first pile of squashed spirals.
- Spreading the cream cheese mixture all the way to the very edge seals the roll and keeps it from unraveling—don't skip this tiny detail.
03 -
- Arranging the meat slices so they slightly overlap at the tortilla’s edge keeps pinwheels firmly closed when sliced.
- Letting the logs chill makes cutting effortless and the flavors merge together like magic.