Italian Pinwheel Sandwiches (Printable)
Colorful Italian pinwheels layered with salami, ham, provolone and pesto-cream cheese; bell pepper, cucumber and spinach add crunch.
# 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
10 - Fresh basil leaves (optional)
# Steps:
01 - Blend softened cream cheese and pesto in a small mixing bowl until smooth and evenly combined.
02 - Lay one tortilla flat on a clean cutting board. Using a spatula or butter knife, spread one quarter of the cream cheese mixture evenly over the surface, nearly reaching the edges.
03 - Arrange a layer of salami, followed by ham, and then provolone on top of the cream cheese.
04 - Evenly sprinkle diced red bell pepper, julienned cucumber, and a generous layer of baby spinach leaves.
05 - From one edge, tightly roll up the tortilla into a compact log.
06 - Repeat steps for the remaining tortillas and fillings.
07 - Wrap each filled tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes to firm for easier slicing.
08 - Unwrap rolls. Using a sharp serrated knife, trim the ends and slice each roll crosswise into 6 evenly sized pinwheels.
09 - Arrange pinwheels on a platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- Your guests will think you spent hours on these when they’re secretly a twenty-minute wonder.
- The combination of salty meats, creamy cheese, and crisp veggies hits every craving at once, making it impossible to eat just one.
02 -
- I once tried slicing these right after rolling and ended up with a smushed, lopsided mess—chilling them really is essential.
- Swapping in a spinach or sun-dried tomato tortilla doesn’t just look nice, it adds another layer of flavor that surprises everyone.
03 -
- Warming tortillas in the microwave for 10 seconds helps prevent cracking during rolling.
- A smear of cream cheese along the last inch of the tortilla acts as delicious glue, holding the roll tight.