Italian Pinwheel Sandwiches (Printable version)
Tortilla pinwheels filled with pesto cream cheese, salami, provolone and crisp veggies—chill and slice for easy serving.
# What you'll need:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch each)
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)
# Directions:
01 - In a small mixing bowl, thoroughly combine the softened cream cheese with the pesto until smooth.
02 - Lay one flour tortilla flat on a clean cutting board. Evenly spread one-quarter of the cream cheese mixture over the surface, reaching close to the edges.
03 - Arrange a layer of salami, followed by ham, then provolone cheese over the cream cheese spread.
04 - Distribute a portion of diced red bell pepper, julienned cucumber, and a handful of baby spinach leaves evenly over the fillings.
05 - Starting at one end, tightly roll the tortilla into a log, securing the fillings inside.
06 - Repeat the spreading, layering, and rolling steps with the remaining tortillas and fillings.
07 - Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 30 minutes to allow firm slicing. This step is optional, but highly recommended.
08 - Unwrap each roll and trim the ends. Using a sharp serrated knife, carefully slice each log into 6 equal pinwheels.
09 - Arrange pinwheels neatly on a serving platter. Garnish with fresh basil leaves if desired and serve chilled or at room temperature.
# Expert Advice:
01 -
- Pinwheels pack all your favorite Italian flavors into one bite and look like you spent hours crafting them.
- They hold up beautifully for parties, picnics, or hungry kids looming around the cutting board.
02 -
- Don't rush slicing—if you skip the chilling, you'll get squished pinwheels and fillings escaping out the sides.
- Seed and dry your veggies thoroughly so your pinwheels stay crisp instead of soggy by serving time.
03 -
- Press firmly when rolling for tight spirals, but don't overstuff or the wraps may burst.
- A slightly damp tea towel under your cutting board keeps things steady during slicing.