Italian Pinwheel Sandwiches (Print Version)
Spinach, pesto cream cheese, salami and provolone rolled in tortillas and chilled for bite-sized pinwheels.
# What You 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)
# Directions:
01 - In a small bowl, thoroughly mix the softened cream cheese with pesto until smooth.
02 - Lay one tortilla flat on a clean surface. Evenly spread one-fourth of the cream cheese pesto mixture over the surface, reaching nearly to the edges.
03 - Arrange salami slices in a single layer across the cream cheese base, followed by an even layer of ham and then provolone cheese.
04 - Distribute diced red bell pepper, julienned cucumber, and a layer of spinach leaves over the meats and cheese.
05 - Starting from one edge, roll the loaded tortilla tightly into a log.
06 - Repeat the filling and rolling process with the remaining tortillas and ingredients.
07 - Wrap each rolled tortilla log in plastic wrap and refrigerate for at least 30 minutes to firm the rolls (optional but highly recommended).
08 - Unwrap the chilled rolls. Using a sharp serrated knife, trim the ends and slice each log into 6 even pinwheels.
09 - Arrange the pinwheels on a serving platter. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
# Insider Tips:
01 -
- Each pinwheel is packed with classic Italian flavors, but the whole process is hands-off and stress-free.
- They&re sturdy enough to stack on a tray, and somehow always vanish before the last story is told.
02 -
- I once rushed straight to slicing without chilling first, and the result was a sprawled-out mess—resist the urge.
- Switching to a serrated knife transformed my pinwheels from squished to perfectly spiraled slices.
03 -
- Don&t overfill—the tighter the roll, the prettier the pinwheel.
- A little pesto goes a long way; too much can overpower the delicate balance of flavors.