Italian Pinwheel Sandwiches (Printable Version)
Colorful Italian pinwheels with salami, provolone, pesto cream cheese and fresh veggies - great for entertaining.
# Ingredient List:
→ Wraps & Spreads
01 - 4 large flour tortillas (10-inch)
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
# How to Make:
01 - In a small mixing bowl, blend softened cream cheese and pesto until fully incorporated.
02 - Position a flour tortilla on a clean cutting board. Evenly spread one-fourth of the cream cheese mixture over the tortilla, reaching nearly to the edges.
03 - Arrange Genoa salami slices, followed by ham, and then provolone cheese over the spread.
04 - Scatter diced red bell pepper, julienned cucumber, and a layer of baby spinach leaves across the meats and cheese.
05 - Starting at one edge, roll the tortilla tightly into a firm log. Repeat with remaining tortillas and fillings.
06 - Wrap each rolled tortilla log in plastic wrap and refrigerate for at least 30 minutes for easier slicing.
07 - With a sharp serrated knife, trim the ends and cut each log into 6 even pinwheels.
08 - Display pinwheels on a serving platter. Garnish with fresh basil leaves if desired. Serve cold or at room temperature.
# Expert Tips:
01 -
- The pesto-cream cheese spread is the kind of shortcut you'd brag about if friends weren't already asking for your "secret."
- Pinwheels keep their bite-sized charm and stay together beautifully for stress-free serving at any gathering.
02 -
- If you skip chilling the rolled tortillas, slicing gets messy and fillings slide out—learned that one in a rush before guests arrived.
- Warming tortillas slightly before filling keeps them pliable, avoiding cracks that ruin the pinwheel look.
03 -
- Moisten the knife with a damp paper towel between cuts for razor-sharp edges and tidy pinwheels.
- Once you get the hang of rolling, try alternating the layer order for subtle but fun flavor shifts.